Ingredients
- 4 x 200 gms White Fish (Pieces firm white fleshed fish)
- 2 tablespoons Asian chilli paste
- 2 tablespoons Coriander (cilantro) leaves
- 1 tablespoon Peanut oil
- 2 Cucumbers (Sliced, to serve)
- Sweet lemon salad
- 4 Lemons
- ½ cup Sugar
- 1 Red chilli (Seeded and chopped)
- ¼ cup Chopped mint
- Cracked black pepper and sea salt
Instructions
- To make the sweet lemon salad, peel the lemons, removing and discarding all the white pith. Chop the flesh into small dice. Combine with the sugar, chilli, mint, pepper and salt. Spread the chilli paste over the fish and sprinkle with the coriander leaves. Heat a non-stick frying pan over medium to high heat. Add the oil and fish and cook for 2-3 minutes on each side or until tender.
- To serve, place the cucumber slices on plates and top with the fish. Spoon some lemon salad on the side and serve with a green salad.
Notes
Serves 4.