These Asian marinated fish fillets are easy to make, flavourful and healthy! The combination of ginger, lime, soy sauce and spring onions make for a perfect summer lunch
- 4 x 200g fish fillets such as hake, kingklip or snapper
- 1 carrot, julienned
- 5 spring onions, julienned
- 5ml sesame oil
- 100g bean sprouts
- 30g fresh coriander leaves
For the marinade
- 30ml fresh ginger, peeled and finely grated
- 1 clove garlic, crushed
- 5ml soft brown sugar
- 1 lime, juice and zest
- 3ml milled black pepper
- 30ml Thai Fish Sauce
- 30ml soy sauce
- 30ml black bean sauce (optional)
- lime or lemon wedges
- seasonal crisp vegetables
1. To make the marinade, place the ginger, garlic, sugar, lime juice and zest in a non-metallic bowl and stir until the sugar has dissolved.
2. Stir in all the remaining
3. Arrange the fish in a single layer in an ovenproof dish and pour the marinade over the top.
4. Cover and refrigerate for
30 minutes, turning the fish once.
5. Preheat the oven to 200°C. Bake the fish for 8–12 minutes, depending on the thickness.
6. Blanch the carrot and spring onions for 2–3 minutes. Drain
and place in a bowl. Add the sesame oil, bean sprouts and coriander and toss together.
7. Serve the fish topped with the bean sprout mixture and lime or lemon wedges and seasonal vegetables.