M and I usually eat out on Friday nights which gives me the opportunity to take a break from cooking. Not that I mind cooking so much but I do really enjoy trying new restaurants and getting inspiration for new dishes to make. Yesterday, however, M had to work late so we broke from our usual routine and ate dinner in instead.
Knowing how much M likes fish - one of his favourite dishes is miso glazed cod - I wanted to find a recipe that not only uses fish but fuses the flavours of Asia and the west. After some browsing, I settled on a Honey soy fish from this site which many reviewers had commented on as being restaurant quality. Intrigued, I decided to try it for myself.
After having read the raving reviews, I was a little thrown off by the fact that the original recipe calls for the fish to be cooked in a microwave. Microwave!? Somehow that doesn't really feel like real cooking to me so I decided to bake my fish parcels in the oven instead. As such, I had to cook it for slightly longer than called for in the original recipe. I served the fish on top a bed of stir-fried Asian vegetables but it could just as easily be served on rice or noodles.
M's late night review of the dish - he didn't come home till after 10 pm - was that it felt like eating in a restaurant. I guess the reviewers weren't lying after all.
Honey soy fishKnowing how much M likes fish - one of his favourite dishes is miso glazed cod - I wanted to find a recipe that not only uses fish but fuses the flavours of Asia and the west. After some browsing, I settled on a Honey soy fish from this site which many reviewers had commented on as being restaurant quality. Intrigued, I decided to try it for myself.
After having read the raving reviews, I was a little thrown off by the fact that the original recipe calls for the fish to be cooked in a microwave. Microwave!? Somehow that doesn't really feel like real cooking to me so I decided to bake my fish parcels in the oven instead. As such, I had to cook it for slightly longer than called for in the original recipe. I served the fish on top a bed of stir-fried Asian vegetables but it could just as easily be served on rice or noodles.
M's late night review of the dish - he didn't come home till after 10 pm - was that it felt like eating in a restaurant. I guess the reviewers weren't lying after all.
Adapted from here
2 firm white-fleshed fish fillets (I used monkfish)
Marinade
2 tablespoons thick soy sauce
1 tablespoon oyster sauce
2 tablespoons sweet chili sauce
2 tablespoons honey
1 garlic clove, crushed
5cm piece ginger, peeled, grated
Preheat oven to 175C.
Combine all marinade ingredients in a jug. Mix well. Place fish in a single layer into a ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
Cut 4 large sheets of baking paper. Place fish onto baking paper. Drizzle each fillet with 1 tablespoon of marinade. Wrap each piece of fish up in baking paper to form 4 secure parcels. Place fish parcels onto a baking pan in a single layer. Bake for ~20 minutes, or until fish flakes when tested with a fork.
Fish can be served with rice or a side of vegetables or both.
Serves 2
Combine all marinade ingredients in a jug. Mix well. Place fish in a single layer into a ceramic dish. Pour over marinade. Turn to coat. Cover. Refrigerate for 1 hour, if time permits.
Cut 4 large sheets of baking paper. Place fish onto baking paper. Drizzle each fillet with 1 tablespoon of marinade. Wrap each piece of fish up in baking paper to form 4 secure parcels. Place fish parcels onto a baking pan in a single layer. Bake for ~20 minutes, or until fish flakes when tested with a fork.
Fish can be served with rice or a side of vegetables or both.
Serves 2
2 comments:
Thanks so much for sharing this recipe... looks great!
My mom made this for me and Helena last night. It was great! Yum Yum!!
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