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Fish Fillets With A Chilli Sauce

Healthycooking's picture
Ingredients
  Flat fish fillet 16 Ounce (such as plaice, sole or flounder, 4 pieces, 4 ounce / 115 gram each)
  Lemon juice 10 Milliliter (2 tablespoon)
  Finely chopped fresh coriander 15 Milliliter
  Vegetable oil 15 Milliliter (1 tablespoon)
  Lime wedges 4 (for garnish)
  Coriander leaves 1 Tablespoon (for garnish)
For sauce
  Grated fresh ginger root 1 Teaspoon
  Tomato puree 30 Milliliter (2 tablespoon)
  Sugar 1 Teaspoon
  Salt 1 Teaspoon
  Chili sauce 15 Milliliter (1 tablespoon)
  Malt vinegar 15 Milliliter (1 tablespoon)
  Water 1⁄2 Pint (300 milliliter / 1 1/4 cup)
Directions

1. Rinse, pat dry and place the fish fillets in a medium bowl. Add the lemon juice, fresh coriander and oil and rub into the fish. Leave to marinate for at least 1 hour. The flavour will improve if you can leave it for longer.
2. To make the sauce, mix together all the sauce ingredients, pour into a small saucepan and simmer over a low heat for about 6 minutes, stirring occasionally.
3. Preheat the grill to medium. Cook the fillets under the grill for about .5-7 minutes.
4. When the fillets are cooked, remove and arrange them on a warmed serving dish.
5. The chilli sauce should now be fairly thick - about the consistency of a thick chicken soup.
6. Spoon the sauce over the fillets, garnish with the lime wedges and coriander leaves, and serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Rubbing
Dish: 
Sauce
Ingredient: 
Fish
Preparation Time: 
60 Minutes
Cook Time: 
10 Minutes
Ready In: 
70 Minutes
Servings: 
4

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