SPICY SINGAPOREAN FISH

Spicy Singaporean fish image

For a quick fish supper, try this superhealthy dish

Provided by Emma Lewis

Time 20m

Number Of Ingredients 10

Ingredients

2 red chillies , deseeded and chopped
2 shallots , chopped
1 garlic clove , chopped
1 lemongrass , outer leaves removed, chopped
small knob ginger peeled and chopped
2 tsp soy sauce
pinch sugar
2 tbsp vegetable oil
2 fillets lemon sole , about 120g each
chives and coriander, to serve

Steps:

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.
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.

Nutrition Facts : Calories 213 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.3 grams fiber, Protein 22 grams protein, Sodium 1.2 milligram of sodium