Sweet Chilli Fish
By Sid • Mar 7th, 2007 • Category: Non Vegetarian Food, Oriental FoodYou’ll need:
- A fillet of firm fish about 1lb
- Thai Sweet Chilli Sauce
- Garlic Salt
- Japanese Rice Vinegar
- Sesame Oil
Mix the sweet chilli sauce, vinegar and oil. Cover one side of the fish with the sauce mixture. Sprinkle with the salt. Rub well. Flip the fillet. Rub the other side similarly. Marinate for a couple of hours in the refrigerator. Quickly fry both sides in 2 tablespoons of sesame oil in a non-stick pan. Flip over again, cover and leave for about 5 minutes on each side (depending on the thickness of the fillet), till it is lightly caramelised and the sauce has darkened considerably, but not burnt.
Serve on a flat white plate, pour sauce from pan on to the fish. May be interesting to slice it on the table into thin slices. If the fish isn’t the firm kind, dont try slicing it or you’ll end up with scrambled fish.
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Sid is a self confessed food addict who likes cooking, writing and photography... and travel, if it gets him closer to a good book and interesting food.
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