Yield: 1 Servings
|2 pounds||(1Kg) white fish|
|½ cup||Soy sauce|
|2 teaspoons||Minced ginger|
|1||Chopped fresh chilli; I use Habanero but select the one to suit your taste|
|1 teaspoon||Cracker black pepper|
|½ teaspoon||Minced Garlic|
Place all the ingredients other than fish in a large frying pan and bring to boil
Add the fish and simmer until cooked, adding water if it starts to boil dry..You should aim to have at least a cup of liquid left.
Meanwhile cook sufficient rice to suit (I use an mix of Canadian wild and Basmati love the nutty taste but I hear there;s a U.S. version of Basmati now..Texmati)
Place the fish on a plate with the rice and spoon over the sauce. A few steamed vegitables such as juliened carrots, broccoli goes nicely.
A nice Saivignon Blanc if you like fruity or a Chardonnay goes nicely. Now you know why I have such a large wine collection...love the stuff. Give me a food and I'll find a wine to suite! Posted to recipelu-digest Volume 01 Number 369 by "RobR" <rroughto@...> on Dec 15, 1997