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Filipino fish
- Prep time:
- 15 mins
- Cook time:
- 15 mins
- Serves:
- 2
Allegra Mcevedy uses traditional coconut vinegar for this aromatic fish dish – an inspiration from the Phillipines
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Ingredients
- 2 whole sea Bream, scaled and gutted
- 2 tbsp peanut oil
- 2 Peppers, one orange, one red, de-seeded and sliced
- 2 Carrots, cut into matchsticks
- 1 thumb-sized piece of Ginger, trimmed and cut into matchsticks
- 2 cloves Garlic, sliced
- 120ml coconut vinegar
- 2 tbsp sweet chilli sauce
- handful Coriander, roughly chopped
- 1 large Tomatoes, cut into eighths
- 3 Spring onions, cut into 1 inch batons
- 0 1 limes
- freshly ground salt and black pepper
Method
1. Using a sharp knife, carefully score the fish deeply across the body, about five cuts per side. Season with salt and freshly ground black pepper.2. Heat a griddle pan until smoking, then add the fish. Cook for 4-5 minutes on both sides, or until nicely griddled and cooked through.
3. Heat the peanut oil in a small pan and add the peppers and carrots. Fry for 1-2 minutes, then add the ginger and garlic. Cook for another minute, then pour in the coconut vinegar and allow to simmer for a further 2-3 minutes. Stir in the chilli sauce, then add the tomato and spring onions. Cook for a further minute.
4. Stir the coriander through and add a squeeze of lime juice, to taste. Serve spooned over the fish.
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