Spicy Singaporean Fish
This tasty recipe features fragrant red chillies, shallots, lemongrass, and ginger blended into a flavorful paste that transforms simple lemon sole fillets into a delicious dish bursting with Southeast Asian-inspired aromas. This quick and easy recipe is perfect for a satisfying and impressive meal paired with steamed rice and crisp bok choy.
— Constant Cookbook
Ingredients
- 2 red chillies , deseeded and chopped
- 2 shallots , chopped
- 1 garlic clove , chopped
- 1 lemongrass , outer leaves removed, chopped
- small knob ginger peeled and chopped
- 2 tsp soy sauce
- pinch sugar
- 2 tbsp vegetable oil
- 2 fillets lemon sole , about 120g each
- chives and coriander, to serve
Instructions
- Make a paste by blending together the chillies, shallots, garlic, lemongrass, ginger, soy sauce and sugar in a blender or coffee grinder, or use a pestle and mortar. Heat the oil in a small frying pan and cook the paste for 2 mins until it has darkened slightly and you can really smell the spices. Season with a little salt if you like, then set aside.
- Heat the grill to medium. Put the fish onto a grill pan, then use the back of a teaspoon to smear the paste all over, making a thin layer covering the whole fish. Pop under the grill and cook for 10 mins until the fish flakes easily. Serve with rice and steamed bok choy. Sprinkle chives and coriander on the fish to serve, if you like.
Cook Time
10M
Prep Time
PT10M
Yield
Serves 2
Nutrition
- Calories: 213 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 2 grams saturated fat
- Carbohydrate Content: 3 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 0.3 grams fiber
- Protein Content: 22 grams protein
- Sodium Content: 1.2 milligram of sodium
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