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Nutrition: per serving

  • kcal213
  • fat13g
  • saturates2g
  • carbs3g
  • sugars1g
  • fibre0.3g
  • protein22g
  • salt1.2g
    low

Method

  • step 1

    Make a paste by blending together the chillies, shallots, garlic, lemongrass, ginger, soy sauce and sugar in a blender or coffee grinder, or use a pestle and mortar. Heat the oil in a small frying pan and cook the paste for 2 mins until it has darkened slightly and you can really smell the spices. Season with a little salt if you like, then set aside.

  • step 2

    Heat the grill to medium. Put the fish onto a grill pan, then use the back of a teaspoon to smear the paste all over, making a thin layer covering the whole fish. Pop under the grill and cook for 10 mins until the fish flakes easily. Serve with rice and steamed bok choy. Sprinkle chives and coriander on the fish to serve, if you like.

Recipe from Good Food magazine, July 2005

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Comments, questions and tips (5)

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Overall rating

A star rating of 3.5 out of 5.7 ratings
Chocolaterush avatar

Chocolaterush

Absolutely delicious! Will be done again. Served with sweet potato wedges and steamed broccoli rather than what is suggested. Not fans of Pak Choi.

Abowlof

A star rating of 5 out of 5.

I love spicey foods so this was great. Reminds me of travelling around Asia and all the great food you can get there.

lithuania

A star rating of 2 out of 5.

I also found the paste overpowered the fish, but my husband said he really enjoyed it, don't think its one i will make again without lightening the favor some how?

vongray

I tried this recipe a few weeks ago and really loved it. I have made it many times since, using cod and haddock when I was unable to get lemon sole. I can really recommend this recipe, but only if you have a love of very spiced up food and can take the heat. The only down side is that the spicey…

piglips

A star rating of 3 out of 5.

fantastic

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