fish in chilli bean sauce

Preparation time 20 minutes Cooking time 10-15 minutes 625 g cod or halibut fillets, skinned 3 tablespoons cornflour low-calorie cooking spray 6 spring onions, thickly sliced diagonally 2 teaspoons finely grated garlic  tablespoon peeled and finely grated fresh root ginger salt and white pepper Sauce 250ml chicken stock  2 teaspoons yellow bean sauce 1 tablespoon chilli bean sauce 2 tablespoons Shaoxing rice wine 2 teaspoons dark soy sauce 2 teaspoons sesame oil  Season the fish fillets evenly on both sides with salt. Cut the fish into bite-sized pieces and lightly dust with the cornflour to coat evenly.

Spray a nonstick wok or large frying pan with cooking spray and heat over a medium heat. Add the fish and fry for 1-2 minutes on each side until lightly browned. Remove from the pan to a plate.

Wipe the pan clean with kitchen paper, re-spray with cooking spray and heat over a high heat. Add the spring onions, garlic and ginger and stir-fry for 30 seconds.

Stir all the sauce ingredients into the pan and season to taste with salt and white pepper. Bring the mixture to the boil, then reduce the heat to simmer and return the fish to pan. Simmer for about 4-5 minutes until the fish is cooked through, then serve immediately with steamed rice.

For chilli bean salmon salad, arrange a 200(7 oz)bag of mixed salad leaves on a large salad platter.

Break 500 g poached skinless salmon fillets into large chunks and arrange over the leaves. Mix together the juice of 2 limes, 1 finely chopped red chilli, 6 tablespoons olive oil, 1 tablespoon chilli bean sauce and 1 teaspoon each clear honey and light soy sauce in a small bowl. Season with salt and pepper and drizzle over the arranged salad. Toss to mix well before serving.

qingquang

See author's posts