Name: Chilli-zapped fish with an eastern twist
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 800.00 g fish fillets; 30.00 ml sherry medium-dry; 30.00 ml soy sauce; 15.00 ml soy sauce sweet Indonesian; 5.00 ml sesame oil; 1.00 fresh chillies red or green, deseeded and finely sliced; 2.00 garlic cloves, peeled and finely chopped; 4.00 fresh ginger finely shredded; 250.00 g mixed vegetables julienned

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Ingredients (9)

800.00 g	fish — fillets
30.00 ml	sherry — medium-dry
30.00 ml	soy sauce
15.00 ml	soy sauce — sweet Indonesian
5.00 ml	sesame oil
1.00	fresh chillies — red or green, deseeded and finely sliced
2.00	garlic — cloves, peeled and finely chopped
4.00	fresh ginger — finely shredded
250.00 g	mixed vegetables — julienned

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Method:

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.