Fish Fillets with A Chilli Sauce Recipe
Ingredients
| 4 flatfish fillets, such as plaice, sole or flounder, about 115 g / 4 oz each | ||
| 10 ml / 2 tbsp lemon juice | ||
| Coriander | 15 Milliliter, chopped | |
| 15 ml / 1 tbsp vegetable oil | ||
| Lime wedges and coriander leaves, to garnish | ||
| 5 ml / 1 tsp grated fresh root ginger | ||
| 30 ml / 2 tbsp tomato puree | ||
| 5 ml / 1 tsp sugar | ||
| 5 ml / 1 tsp salt | ||
| Sauce | 15 Milliliter (For the sauce) | |
| 15 ml / 1 tbsp malt vinegar | ||
| 300 ml / 1/2 pint / 1 1/4 cups water | ||
Directions
1. Rinse, pat dry and place the fish fillets in a medium bowl. Add the lemon juice, fresh coriander and oil and rub into the fish. Leave to marinate for at least 1 hour. The flavour will improve if you can leave it for longer.
2. To make the sauce, mix together all the sauce ingredients, pour into a small saucepan and simmer over a low heat for about 6 minutes, stirring occasionally.
3. Preheat the grill to medium. Cook the fillets under the grill for about .5-7 minutes.
4. When the fillets are cooked, remove and arrange them on a warmed serving dish.
5. The chilli sauce should now be fairly thick - about the consistency of a thick chicken soup.
6. Spoon the sauce over the fillets, garnish with the lime wedges and coriander leaves, and serve with rice.
2. To make the sauce, mix together all the sauce ingredients, pour into a small saucepan and simmer over a low heat for about 6 minutes, stirring occasionally.
3. Preheat the grill to medium. Cook the fillets under the grill for about .5-7 minutes.
4. When the fillets are cooked, remove and arrange them on a warmed serving dish.
5. The chilli sauce should now be fairly thick - about the consistency of a thick chicken soup.
6. Spoon the sauce over the fillets, garnish with the lime wedges and coriander leaves, and serve with rice.
Chef
