Chilli/ginger fish
1 Servings
Ingredients
| Quantity | 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 |
Directions
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