Fish Fillets with Chilli & Soy Sauce

    30 minutes

    Fish fillets quickly braised in a sauce of soy, lime, chilli, garlic and honey and served on crisp salad vegetables, makes this Asian inspired recipe fresh and vibrant. I used perch fillets, snapper or ling can also be used.

    8 people made this

    Serves: 4 

    • 2 tablespoons peanut oil
    • 4 (200g) firm white fish fillets, skin-on
    • 2 tablespoons soy sauce
    • 1 tablespoon lime juice
    • 3 teaspoons fish sauce
    • 2 teaspoons sesame oil
    • 2 teaspoons honey
    • 1 long red chilli, finely chopped
    • 2 cloves garlic, crushed
    • 2 carrots, shredded
    • 1 telegraph cucumber, seeded, shredded
    • 1 red capsicum, thinly sliced
    • 100g bean sprouts
    • 1 cup coriander

    Preparation:20min  ›  Cook:10min  ›  Ready in:30min 

    1. Heat the peanut oil in a large frying pan over medium-high heat. Cook the fish, skin-side down, for 2-3 minutes or until skin is crisp. Turn and cook a further 2 minutes or until just cooked through.
    2. Meanwhile, combine the soy sauce, lime juice, fish sauce, sesame oil, honey, chilli and garlic in a small bowl. Pour 2/3 of the sauce mixture in the frying pan. Bring to the boil. Turn the fish to coat in sauce. Remove from the heat.
    3. Place the vegetables, bean sprouts and coriander in a large bowl and toss to combine. Add the remaining sauce mixture to the salad and toss to combine.
    4. Serve the salad topped with the fish and drizzled with the pan juices.

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