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.
5 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:10min ›
Ready in:30min
- 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.
- 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.
- 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.
- Serve the salad topped with the fish and drizzled with the pan juices.
