Name: Spicy Singaporean fish
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Asian
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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Spicy Singaporean fish

Spicy Singaporean fish

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.5 out of 5.7 ratingsRate

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For a quick fish supper, try this superhealthy dish

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal213
fat13g
saturates2g
carbs3g
sugars1g
fibre0.3g
protein22g
salt1.2g

low

Method

step 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.
step 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

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A star rating of 3.5 out of 5.7 ratings

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