Lime and chilli-glazed fish with salad and brown rice
Get a tangy and spicy kick with this fantastic lime and chilli-glazed fish recipe. Serve it with a side of salad and brown rice for a delicious meal that will be on the table in 20 minutes.
- 15 mins preparation
- 5 mins cooking
- Serves 4
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Ingredients
- 3 tablespoon sweet chilli sauce
- 2 kaffir lime leaves, tough inner stalk removed, thinly sliced
- 2 tablespoon soy sauce
- 2 tablespoon lime juice
- 600 gram boneless, skinless white fish fillets
Edamame radish salad
- 2 cup frozen edamame beans, defrosted
- 4 baby radishes, thinly sliced
- 1 lebanese cucumber, thinly sliced
- 10 mint leaves, thinly sliced
- 1 tablespoon pickled ginger, finely chopped
- 2 cup steamed brown rice to serve
Method
- 1Preheat oven to grill. Bring half a kettle of water to the boil. Line an oven tray with baking paper. Mix sweet chilli sauce, kaffir lime leaves, soy sauce and lime juice together.
- 2Place edamame beans in a heatproof bowl or pot and cover with boiling water. Leave for a few minutes, then drain.
- 3Lay fish fillets on lined oven tray and spread with half of the glaze (reserve the rest). Season with a little salt, then grill on an upper oven rack for 4-5 minutes or until fish is just cooked through and the glaze is caramelised.
- 4In a bowl, toss together radishes, cucumber, beans, mint, pickled ginger and remaining glaze. Divide salad between plates and top with a piece of glazed fish. Serve with steamed brown rice.
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