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- Step 1
Heat half the oil in a small saucepan over medium-low heat. Add the onion and cook, stirring often, for 3-4 minutes or until the onion starts to soften.
- Step 2
Add chilli, lemon grass, garlic and ginger. Cook for 2 minutes or until aromatic. Add the water, soy sauce, sugar and lime juice. Cook, shaking the pan, for 1 minute or until the sugar dissolves. Season with salt and pepper. Cover to keep warm.
- Step 3
Pat fish dry with paper towel. Heat remaining oil in a large, heavy-based frying pan over high heat. Add half the fish, skin-side down. Cook for 2 minutes. Turn and cook for 2 minutes or until golden and cooked through. Transfer to a serving platter. Repeat with remaining fish, reheating the pan between batches.
- Step 4
Top the fish with the chilli mixture and coriander to serve.
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Serves six as part of a banquet. Time-saving tip: Chop the chilli, lemon grass, garlic and ginger up to 1 day ahead. Store in an airtight container in the fridge.