fried fish with lime and ginger

July 20, 2008

Who craves fried fish with ginger and lime? Me! A batch of this was the perfect accompaniment to having Mr. and Mrs. Cap’n over just before they set sail on their holiday. And while I was in the lime frame of mind, of course there were caipirinhas to whet our appetites.

The dish hit just the spot with some steamed white rice and spinach with garlic on the side. Here’s the recipe, courtesy of Nigel Slater, who gave me much confidence in the kitchen. Let me know if you try it!

Fried fish with lime and ginger (serves 2)

450g white fish fillets, such as cod, hake or haddock

some cornflour

vegetable oil for frying

for the sauce

3 tbps fresh ginger, very finely shredded

4 tbps lime juice

1 tbsp dark soya sauce

1 tbsp sugar

2 shallots, finely chopped

2 medium red chillies, seeded and finely chopped

2 tbsp coriander leaves

First make the sauce. Mix all the ingredients together, making sure the sugar disoslves in the lime juice and fish sauce. Set aside.

Season the fish on both sides with salt. Cut into thick strips and dip quickly into the cornflour. Heat enough oil in a deep-sided frying pan to shallow fry the fish. Cook until crisp and golden. Lift out and drain on kitchen paper. Tip onto a hot dish, pour over sauce, serve.

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