GH InternThese Asian marinated fish fillets are easy to make, flavourful and healthy! The combination of ginger, lime, soy sauce and spring onions make for a perfect summer lunch
INGREDIENTS
- 4 x 200g fish fillets such as hake, kingklip or snapper
- 1 carrot, julienned
- 5 spring onions, julienned
- 5ml sesame oil
- 100g bean sprouts
- 30g fresh coriander leaves
For the marinade
- 30ml fresh ginger, peeled and finely grated
- 1 clove garlic, crushed
- 5ml soft brown sugar
- 1 lime, juice and zest
- 3ml milled black pepper
- 30ml Thai Fish Sauce
- 30ml soy sauce
- 30ml black bean sauce (optional)
To serve
- lime or lemon wedges
- seasonal crisp vegetables
METHOD
1. To make the marinade, place the ginger, garlic, sugar, lime juice and zest in a non-metallic bowl and stir until the sugar has dissolved.
2. Stir in all the remaining
marinade ingredients.
3. Arrange the fish in a single layer in an ovenproof dish and pour the marinade over the top.
4. Cover and refrigerate for
30 minutes, turning the fish once.
5. Preheat the oven to 200°C. Bake the fish for 8–12 minutes, depending on the thickness.
6. Blanch the carrot and spring onions for 2–3 minutes. Drain
and place in a bowl. Add the sesame oil, bean sprouts and coriander and toss together.
7. Serve the fish topped with the bean sprout mixture and lime or lemon wedges and seasonal vegetables.
(Serves 4)
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