“Even a fish could stay out of trouble if it would just learn to keep its mouth shut.”
And since it didn't quite learn the above it always lands on our dinner plate:) We love fish. Baked and grilled never fried. I have never been a big fan of anything fried. Hence , no affinity for fried fish whatsoever.
And when there is brown sugar and fish sauce involved (both of which are loved at home) then the recipe automatically becomes a big favorite. This one comes from my all time favorite book, Bill's Everyday Asian ( an earlier post from same the book,here). I like the fact that when it says Everyday Asian it really means recipes for everyday cooking. Almost all of the recipes ask for very little chopping, very few ingredients, cooking time is very little (well most cook on their own in the oven) and are very healthy.
Baked fish with sticky sauce
1 kg fish,snapper, sea bass, pomfret (Actually whatever you fancy)
1 lemon sliced
2 tablespoons light flavoured oil
3 garlic cloves,sliced
3 cm piece of ginger, peeled and julienned
3 red chillies,thinly sliced
2 tablespoons light brown sugar
4 tablespoons fish sauce
100 ml lime juice
2 spring onions,sliced
a handful of mixed herbs, basil,mint and coriander
1.Preheat the oven to 190 degrees Celsius and brush a baking tray with oil.
2.Make three deep slashes on either side of the fish, insert the lemon slices in the slashes and place on the tray and bake for 20-25 minutes.
3.Meanwhile, heat 1 tablespoon of oil in a wok over high heat.Add the garlic, ginger and chilli and stir fry for 1-2 minutes.
4.Add the sugar,fish sauce and lime juice and cook for 5-6 minutes or until syrupy. Pour into a jug and set aside.
5.Serve the fish, drizzle over the sauce and dress with spring onions and mixed herbs.
Recipe: Bill's Everyday Asian by Bill Granger
Images: Personal Album
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