Chilli/ginger fish

Yield: 1 Servings

Measure Ingredient
2 pounds (1Kg) white fish
½ cup Soy sauce
1½ cup Water
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 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

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