Spicy Singaporean fish

Spicy Singaporean fish

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

For a quick fish supper, try this superhealthy dish

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
213
protein
22g
carbs
3g
fat
13g
saturates
2g
fibre
0.3g
sugar
1g
salt
1.2g

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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.

Recipe from Good Food magazine, July 2005

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
emma_lewis18's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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

lithuania's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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?

vongray's picture

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

piglips's picture
  • 1
  • 2
  • 3
  • 4
  • 5

fantastic

Questions

Tips