It is highly unusual for me to blog twice in a day but my aunt, who recently had a partial knee replacement asked for a sauce for her poached fish and I though it is the least I could do.
I love fresh grilled fish with a light refreshing sauce. This recipe uses the sweet and sour flavors of Thailand, to finish off any white fish that you may want to fry or poach on the stovetop or grill on the braai.
White fish topped with a thai sauce
Author:
Prep time:
Cook time:
Total time:
Serves: 2-3
[i]The fish can be baked, fried or grilled since the thai sauce makes the dish.[/i]
Ingredients
- [br][b]Sauce:[/b]
- 1/3 cup chopped mint
- 1/3 cup chopped coriander
- 1 chopped, seedless red chili
- 2 chopped, spring onions
- 1/3 cup lime juice
- 2 tbsp cane sugar
- 1 tbsp fish sauce[br][b]Fish:[/b]
- 400gm skinless kingklip
- ½ tsp olive oil
- Salt and pepper
Instructions
- [br][b]Sauce:[/b]
- Mix all the ingredients together and let sit for 10 minutes before spooning on fish.
- Prepare the fish by brushing it with olive oil then seasoning it with salt and pepper[br][b]For grilled fish:[/b]
- Be sure to place the fish pieces on the grill and to leave them for 3-5 minutes or until the fish is ready to be turned. It is best not to move the fillets around the grill.
- Once the fish is cooked, remove from the braai, plate and finish off with a couple of spoonfuls of sauce.[br][b]For fried fish:[/b]
- Fry the fish briefly, spoon over the sauce and finish in a 180C (375F) oven for 10 minutes.
- If poaching, place filet in poaching liquid, once cooked, remove and spoon sauce over fish. Light and so good.
Serve with rice or noodles and freshly steamed, seasoned vegetables.
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