Friday, July 4, 2008
This easy dish of bite-sized morsels of marinated white fish fillets served on a bed of seasoned rice is a complete meal in itself. Accompany with crusty bread. Recipe serves 4.
4 white fish fillets
2 tablespoons light soy sauce
1/4 cup dry white wine
1 teaspoon sugar
1/4 cup oil
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 cup rice
1 small red capsicum (pepper), chopped
1/4 cup chopped parsley
1 teaspoon cornflour
2 spring onions (scallions), chopped
1. Cut fish into bite-sized pieces, place in dish in single layer, add soy sauce, wine, sugar, oil, garlic and ginger; marinate, covered, 1 hour. Remove from marinade, reserve marinade.
2. Place fish in ovenproof dish, bake, covered, in moderately hot oven 10 to 15 minutes (or microwave on High about 5 minutes); keep warm. Add rice to large saucepan of boiling water, boil rapidly, uncovered, 10 minutes or until just tender; drain.
3. Stir in pepper and parsley. Serve fish over rice. Blend remaining marinade with cornflour in saucepan, stir until mixture boils and thickens (or microwave on High 1 minute), stir in spring onions, pour over fish.