This sweet chilli fish is a bit of a cheat’s recipe, using ready made chilli sauce with a few additions of soy, garlic, ginger, spring onions and lime. You could make it all from scratch if you like, but it’s so much faster this way so it’s great for a quick mid week meal.
This is one of my mum’s favourite recipes but I rarely try it myself. I decided to use the same concept of a sweet chilli sauce with floured and fried white fish, that you drop into the sauce at the last minute so it stays together. I just added a few additional ingredients to tone down the sweetness. You may want to add more or less water, depending on how strong you would like the sauce to be.
I served this sweet chilli fish with stir fried Chinese cabbage with ginger, soy and toasted sesame seeds. One of the best things I have ever bought from a Chinese supermarket was a huge tub of ready toasted sesame seeds that you can just sprinkle over food. Brilliant. Another great store cupboard purchase is Shaoxing rice wine. A tablespoon added to stir fries gives them a really authentic flavour and helps to balance out strong sweet and salty flavours.
You can serve this with any type of stir fried vegetables that you fancy and steamed white rice.
This recipe serves 2. If you are serving it with rice and vegetables you will need to fact that into your cooking times!
- Prep Time : 10 minutes
- Cook Time : 10 minutes
- 2 cod loins - cut into 1.5 inch chunks
- 4 spring onions - sliced
- 2 garlic cloves - finely chopped
- 1 inch chunk of ginger - peeled and finely chopped
- 4 tbs groundnut oil
- 2 tbs Shaoxing rice wine
- 1/2 cup sweet chilli sauce
- 1/4 cup light soy sauce
- 1 tbs rice vinegar
- 2-3 tbs water
- Juice of half a lime
- 1/2 tsp chilli flakes
- handful coriander - chopped
1. Put a small saucepan on a medium heat. Add 1 tbs of the oil. Fry the spring onion. ginger and garlic for about 2 minutes before adding the rest of the ingredients (apart from the cod and coriander). Bring to a low simmer.
2. Put a frying pan on a medium to high heat. Add the rest of the oil. Give it a couple of minutes to heat up before adding the fish. You want it to brown for about 2 minutes on one side before turning it over and giving it another couple of minutes.
3. When the fish is just cooked through, carefully drop the pieces of fish into the sauce. Push the fish down into the sauce so it is coated in sauce. Sprinkle with the coriander and serve with steamed white rice and stir fried vegetables.