Spicy Fish
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We’ve "Canadianized" this Thai recipe by using more available fish fillets and by cutting down on the chilies and garlic.
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Garlic cloves, minced (or 3/4 tsp., 4 mL, powder)
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3
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3
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Small hot chili peppers, seeds removed (see Note)
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3
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3
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Brown sugar, packed
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1 tbsp.
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15 mL
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Finely grated lime zest
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3/4 tsp.
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4 mL
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Fish sauce
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1/4 cup
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60 mL
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Firm fish fillets (or steaks), about 1 1/2 lbs. (680 g)
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6
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6
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Sliced green onion
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1/3 cup
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75 mL
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Prepared chicken broth
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3/4 cup
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175 mL
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Lime juice
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3 tbsp.
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50 mL
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Chopped fresh cilantro (or fresh parsley), optional
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1 tbsp.
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15 mL
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Process first 5 ingredients in blender until smooth.
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Brush fillets with 1/2 of garlic mixture. Set in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven. Sprinkle with green onion. Cover. Steam for 4 to 8 minutes until fish flakes easily when tested with fork. Remove to serving plate. Keep warm.
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Combine remaining garlic mixture and broth in small saucepan. Bring to a boil on medium. Boil, uncovered, for about 5 minutes until sauce is slightly reduced.
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Stir in lime juice and cilantro. Makes 1/2 cup (125 mL) sauce. Drizzle over fish. Serves 6.
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1 serving:
162 Calories; 2.9 g Total Fat (0.9 g Mono, 1 g Poly, 0.4 g Sat); 36 mg Cholesterol; 7 g Carbohydrate; 1 g Fibre; 26 g Protein; 899 mg Sodium
Note:
Wear gloves when chopping chili peppers and avoid touching your eyes.
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Reprinted from Weekend Cooking © Company's Coming Publishing Limited
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