Chilli-zapped fish with an eastern twist

Recipe from: 4/1/2006 12:00:00 AM

Ingredients 9
Servings 1
Minutes 25


Serving Change
  • 800
    2 whole fresh fish fillets, trimmed and skinned
  • 30
    medium-dry sherry
  • 30
    soya sauce
  • 15
    ketjap manis (sweet soya sauce)
  • 5
    sesame oil
  • 1
    red or green chilli, seeded and very finely sliced
  • 2
    cloves garlic, peeled and finely chopped
  • 4
    thin slices of ginger, finely shredded
  • 250
    vegetables, cut into fine threads (red or yellow pepper, mangetout, celery, courgettes)


Oven temperature: 180°C
1. Place the fish fillets snugly together in a dish and season lightly with salt and freshly ground black pepper.
Mix the sherry, soya sauce, ketjap manis, sesame oil, chilli, garlic and ginger, and pour over the fish.
Cover and set aside in a cool place for an hour to marinate, or refrigerate for a couple of hours, if you prefer.

2. Scatter the vegetables in a casserole dish.
Ensure that you choose a dish that's large enough to accommodate the fish in a single layer.
Remove the fish from the marinade and place on top of the vegetables in the casserole dish.
Pour the marinade over the fish and the vegetables, cover with foil and bake for 25 to 30 minutes.
The fish is done when you can flake it easily with a fork.

3. Serve the fish topped with the vegetables and drizzled with the cooking juices from the casserole dish.


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