Sea perch in spicy orange sauce

Written by Catherine Saxelby on Tuesday, 11 August 2009.
Tagged: dinner, easy, fish, healthy eating

  • Ready In: 22 minutes
  • Prep Time: 7 minutes
  • Cooking Time: 15 minutes
  • Serves: 4
Sea perch in spicy orange sauce

Absolutely beautiful over a bed of soft rice. The spicy sauce also does justice to chicken pieces or vegetables.


  • 2/3 cup orange juice
  • 1/3 cup dry sherry or white wine
  • 1 tablespoon curry paste or use 2 teaspoons curry powder
  • 1 teaspoon grated fresh ginger
  • 4 sea perch or other fish fillets (about 800g)
  • 2 teaspoons cornflour
  • 1½ cups (300g) long-grain white rice, steamed
  • 8-12 broccoli florets, steamed or microwaved

Nutrition per serve

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.