Recipe by Chickee
Dead easy fish, always tasty and good! The flavours are Vietnamese/Thai/Balinese. You can add any other favourite asian flavours to the marinade, get creative! Australian measurements used (1 T = 20mls)You can use lemon juice if you have to but lime is really much nicer. If you have some, add a chopped kaffir lime leaf. I leave the peanut butter out on mine but my husband loves it.
- 2 (150 g) fish fillets (about 150g each I like to use Basa catfish or barramundi)
- 2 garlic, cloves crushed
- 2 teaspoons minced gingerroot
- 2 teaspoons chili paste (like sambal oelek- can also use fresh, alter to taste)
- 2 teaspoons chopped coriander (cilantro)
- 1 tablespoon lime juice
- 1 tablespoon peanut butter (this will make enough for 2 fish, halve if only one of you wants peanut butter) (optional)
Directions See How It's Made
- Mix all marinade ingredients except peanut butter in a small bowl or cup. Taste to check for seasoning.
- If you are adding the peanut butter, add it to the mix and stir to create a thick paste.
- Spread over frozen or fresh fish fillets.
- Put fillets onto a plate with a microwave cover or place them in a shallow covered container (but make sure a little of the steam can escape). If fish are frozen, cook on high for at least 6-7 minutes (depending on thickness of fish). If thawed, about 4-5 minutes should be sufficient. This will change depending on your microwave so do check the fish by checking the colour in the centre of the fillet (it should be opaque).
- Serve with rice and a crisp salad.