Spicy Singaporean fish

Recipe uploaded by

Emma Lewis

4 ratings

Recipe by Emma Lewis

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1. 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.
2. 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.

Per serving

213 kcalories, protein 22g, carbohydrate 3g, fat 13 g, saturated fat 2g, fibre 0.3g, salt 1.2 g

Latest comments and suggestions

• piglips

  16 February 2008

  piglips rated and commented on this recipe

  

  fantastic

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• Luke & Carmen

  06 February 2009

  Luke & Carmen rated this recipe

  

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• Yvonne Gray

  06 February 2009

  Yvonne Gray commented on this recipe

  I tried this recipe a few weeks ago and really loved it. I have made it many times since, using cod and haddock when I was unable to get lemon sole. I can really recommend this recipe, but only if you have a love of very spiced up food and can take the heat. The only down side is that the spicey topping can rather over-power the flavour of the fish. Having said that, it will be a firm favourite for me. vongray

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• Tracey

  04 March 2009

  Tracey rated and commented on this recipe

  

  I also found the paste overpowered the fish, but my husband said he really enjoyed it, don't think its one i will make again without lightening the favor some how?

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• What's for dinner?

  24 July 2009

  What's for dinner? rated and commented on this recipe

  

  I love spicey foods so this was great. Reminds me of travelling around Asia and all the great food you can get there.

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Ingredients

• 2 red chillies , deseeded and chopped
• 2 shallots , chopped
• 1 garlic clove , chopped
• 1 lemon grass , 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

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 10 mins

Cook 10 mins

Ingredients

• 2 red chillies , deseeded and chopped
• 2 shallots , chopped
• 1 garlic clove , chopped
• 1 lemon grass , 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

Per serving

213 kcalories, protein 22g, carbohydrate 3g, fat 13 g, saturated fat 2g, fibre 0.3g, salt 1.2 g

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