Written by Catherine Saxelby
on Tuesday, 11 August 2009.
Tagged: dinner, easy, fish, healthy eating
Absolutely beautiful over a bed of soft rice. The spicy sauce also does justice to chicken pieces or vegetables.
1920 Kilojoules (459 Calories), 2g fat (including 0.3g saturated fat), 65g carbohydrate (including 4g sugars), 4g fibre and 154mg sodium. Read our nutrition rating system.
1. Place orange juice, sherry, curry paste and ginger in a large deep frying pan. Stir well.
2. Place fish in a single layer in the poaching liquid and spoon a little over each fillet.
3. Cover and cook over medium heat for about 6-8 minutes or until fish flakes easily when tested with a fork. Remove fish and keep warm.
4. Blend cornflour with a little water, add to poaching liquid. Stir until boiling and slightly until thickened
5. Arrange rice on a plate, place fish on top and spoon sauce over. Add broccoli and serve.
If you like things hot, serve with a side of chopped fresh red chilli. Or use a hot-hot curry paste that gives you bite.
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