Chilli Fish Fillet
ready in 45 min.
- 25 ozs Cod (skinned, ready-to-cook, cut into eight pieces)
- lemon juice
- all-purpose flour
- 4 Tbsps Wheat germ oil
- 1 shallot (diced)
- 1 garlic clove (diced)
- ½ inch fresh ginger (peeled and diced)
- 1 red chili pepper (finely chopped)
- 1 Tbsp Rice wine (sake)
- ⅞ cup fish stock
- 2 Tbsps dark soy sauce
- 1 Tbsp light soy sauce
- ½ tsp Corn starch
- sugar (to taste)
- cilantro (to garnish)
How healthy are the main ingredients?Wheat germ oilsoy saucesoy sauceshallotgarlic cloveginger
Preheat the oven to its lowest temperature.
Season the fish with salt, ground black pepper and a dash of lemon juice. Dust with flour and knock off any excess.
Heat 2 tbsp oil in a pan and fry the fish until golden brown. Remove from the pan and keep warm in the oven.
Heat the remaining oil in the pan and fry the shallot, garlic, ginger and chilli. Mix together the rice wine, fish stock, soy sauce and the cornflour and add to the pan. Stir gently until the mixture thickens and then season with salt, ground black pepper and sugar to taste.
Arrange 2 pieces of fish on preheated plates, drizzle with the sauce and garnish with coriander.