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.
Serving size: Complete recipe
Calories 1404 Calories from Fat 127
% Daily Value*
Total Fat 14 g21.7%
Saturated Fat 2.6 g13%
Trans Fat 0 g
Cholesterol 670 mg223.3%
Sodium 3958.8 mg165%
Total Carbohydrates 109 g36.4%
Dietary Fiber 9.9 g39.7%
Sugars 65.3 g
Protein 189 g378.9%
Vitamin A 84.7% Vitamin C 193.3%
Calcium 60.5% Iron 26.7%
*Based on a 2000 Calorie diet