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    • Asian Style Braised Ribbonfish

    Mark Sharron
    Easy
    20 minutes
    2
    Amount Per Serving: Calories 273; Fat 10g; Carbs 7g; Sugars 4g; Fibre 1g; Protein 31g; Sodium 3.60g
    This quick braise is an easy way to cook fish. The ingredients are versatile, so feel free to experiment with other kinds of fish or meat.
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    Ingredients

    • Canola oil
    • 1/4 cup cornstarch
    • 1 pound ribbonfish fillets, sliced crosswise into 4-6 inches pieces
    • 1/2 red, orange or yellow bell pepper, sliced
    • Medium onion, sliced
    • Ginger, minced
    • 4 garlic cloves, minced
    • 2 tablespoons soy sauce
    • 1 tablespoon rice wine vinegar
    • 1 tablespoon brown sugar
    • 1 tablespoon Thai chilli sauce, or more to taste
    • 1/2 cup chicken broth
    • Salt and black pepper, to taste
    • Scallion greens, chopped

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Season with salt and black pepper.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Serving Suggestions: Garnish with scallion greens and serve with a soy sauce for dipping.

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