![](https://cooksnapwin.com.au/wp-content/uploads/2024/02/IMG_1967-684x456.jpg)
Ingredients
- 2 x Firm Fish Fillets (I used Cod)
- FOR THE SAUCE:
- 1/4 Cup Kee Kum Lee Soy Sauce
- 1 tsp Obento Cooking Sake
- 2 1/2 tbs Honey or Sugar
- 1/2 tsp Sesame Oil
- 1/2 tsp or more Chilli Flakes according to your heat preference
- 1 tsp Crushed Ginger
- 1/2 tsp Sesame Seeds
- FOR THE SALAD:
- 1 - 2 Long Red Chillies deseeded and julienned
- 1 Spring Onion white part finely chopped, green parts finely sliced lengthways
- Small handful of Coriander Leaves
- EXTRA:
- Cooked Rice (Optional)
Method
- Place julienned chilli into pre heated 200 degrees oven for 5 minutes, turn off and leave inside to dry, approximately 20 minutes. Cook on low heat if still soft after 15 minutes. (Keep an eye on them as all ovens are different)
- Place sliced spring onion into a bowl of cold water until they curl into little springs (about 15 minutes)
- Steam fish your preferred way for 16 minutes or until cooked
- Meanwhile combine all ingredients for sauce except sesame seeds, adjust flavours, heat until just hot and keep warm until fish and chilli are ready
- Add Sesame Seeds to sauce and combine salad ingredients
- Pour sauce onto serving dishes, add steamed fish, and top with crispy chilli salad
- Spicy and tangy, it's so flavoursome!, add a drizzle of lemon juice or lime for some extra zest... DELICIOUS
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
- Obento - Cooking Sake