Recipe Cuisine: Chinese
Theme: Soul Spicy
Soy & Chilli 0il Capsicum Baked Fish
By: Effie Mandas
Ingredients
- 2 large white fish fillets barramundi.
- Salt & cracked pepper
- 1 tsp dried oregano
- 1 tbsp sesame oil
- For the soy chilli capsicum topping: 2 large red capsicums, thinly sliced into rounds. ( I used a apple corer to create rounds )
- 2 tablespoons soy sauce
- 1-2 tbsp chilli oil
- 2 cloves garlic, finely chopped
- 1 tsp honey
- 1 tbsp lemon juice
- 1 tbsp sesame oil
Product used in recipe
- LEE KUM KEE - GLUTEN FREE SOY SAUCE
- LEE KUM KEE - CHIU CHOW STYLE CHILLI OIL
Method
- Preheat oven to 200°C (180°C fan)
- Prepare the fish Drizzle with sesame oil. season with salt pepper and herbs, Bake for 12-15 minutes until flaky.
- Heat sesame oil in a pan over medium-high.Add garlic and cook 30 seconds Add sliced capsicum and cook 6-8 minutes, stirring occasionally, until softened and slightly charred at the edges.
- Pour in pan the soy sauce, chilli oil and honey. Let it bubble for 1-2 minutes until glossy and slightly sticky Finish with lemon juice for brightness.
- Place the hot soy chilli capsicum individual round pieces carefully on the fish, each slice overlapping so it looks like the scales of a fish . Drizzle extra chilli oil if you love heat.
- Serve with rice and your favourite vegetables.
