Thursday, January 19, 2012

Fresh and tasty with a bit of spice

I had some nice Sweetlip fillets in the freezer (thanks Chris) and felt like something tasty and healthy for dinner tonight.  This is the recipe I came up with to go with the fish.  YUM

Spice paste for fish
Works well with white fish fillets

1 small bunch coriander, including stems and roots, washed and chopped
2 cloves garlic, chopped
3cm piece ginger, peeled and chopped
2 tbs extra virgin olive oil
1 tsp sesame oil
2 tsp brown sugar
1 1/2  teaspoons sambal oeleck (chilli paste)
a few sprigs fresh mint leaved, picked
2 tsp rice wine
2 tbs fish sauce

Place all the above ingredients in a small blender and blend to a thick paste.  Coat fish fillets in the paste and cover and marinate at least 1 hour.

Pan fry fillets in a little olive oil, turning once.  When fish is cooked, remove from pan and throw in the cherry tomatoes, cook for 2 minutes until warmed and slightly cooked. 

Serve fish over brown rice, and top with tomatoes.  Serve with Avocado Salsa

Avocado Salsa

1 medium avocado,diced
1 lebanese cucumber, diced
2 tbs chopped coriander
2 spring onions, chopped
juice of  1/2 lime
1/2 tsp sesame oil

Mix all ingredients to combine

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