Sunday, December 14, 2008

Sweet Chili Ginger Fish


  • Costco pack of frozen white fish (orange roughy or swordfish)

  • Sweet chili garlic sauce

  • Lime juice

  • Crushed garlic

  • Crushed ginger (TIP: Grind and stuff into a sandwich–size ziplock. Flatten and freeze. Break off pieces as needed)

  • Olive Oil


  1. Defrost fish (whole pack in submerged in water takes about 1 hour)

  2. Heat non-stick frying pan with oil

  3. Mix garlic, ginger and a little oil in a small bowl (enough for ~ 2 teaspoons of mixture per fish)

  4. Place fish in pan, top with garlic-ginger mixture, spread evenly

  5. Cook over medium heat for few minutes until cooked/crispy underneath. Like 2-5 minutes

  6. Mix chili-garlic sauce and lime juice to taste (approx. 1/3 sauce to ¼ juice). Enough for 2 tablespoons of mixture per fish. Drizzle over fish

  7. Carefully turn fish over and finish cooking for couple more minutes (note: chili sauce caramelizes/scorches easily)

  8. - Transfer to serving dish and drizzle remainder of the chili-lime sauce. Serve

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