Spicy Singaporean fish
For a quick fish supper, try this superhealthy dish
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 10 mins
- 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.
Per serving
213 kcalories, protein 22g, carbohydrate 3g, fat 13 g, saturated fat 2g, fibre 0.3g, sugar 1g, salt 1.2 g
Recipe from Good Food magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/2190/
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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
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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 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
Per serving
213 kcalories, protein 22g, carbohydrate 3g, fat 13 g, saturated fat 2g, fibre 0.3g, sugar 1g, salt 1.2 g
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