Chilli Lime Fish With Tomato And Onion Salsa
|Garlic||1 Clove (5 gm), crushed|
|Finely grated lime rind||1 Tablespoon|
|Oyster sauce||2 Tablespoon|
|Sweet chilli sauce||125 Milliliter (1/4 cup)|
|Lime juice||125 Milliliter (1/4 cup)|
|White fish cutlets||1 Kilogram (4 cutlets)|
|Tomatoes||380 Gram, seeded, chopped finely (2 medium sized ones)|
|Red onion||170 Gram, chopped finely (1 medium sized one)|
Combine garlic, rind, oyster sauce, 1/4 cup each of the chilli sauce and juice in large bowl.
Add fish; stir to cover with lime mixture.
Cover; refrigerate 15 minutes.
Meanwhile, combine tomato, onion, and remaining chilli sauce and juice in small bowl.
Cover salsa; refrigerate.
Drain fish; reserve lime mixture.
Cook fish in large heated oiled pan, brushing with reserved lime mixture, until browned both sides and just cooked through.
Serve fish topped with salsa.