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We Deliver Tuesday, Wednesday, Thursday, Friday & Saturday (At extra charge). Due to Covid-19 orders are still being delivered up until 9pm. Next day delivery cut off is 2pm. Free delivery on all orders over £75!

Asian Style Braised Ribbonfish

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.

1 rating

0 comment

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

Season the fish with salt and pepper, then, coat each with flour.
Heat oil in a frying pan over medium-high heat.
Cook the fish for about 2 minutes per side, or until the fish is opaque and slightly browned. Transfer to a plate and set aside.
Add onion, ginger and garlic to the same pan and cook for 1 minute. Stir in soy sauce, vinegar, brown sugar, chilli sauce and chicken broth.
Cook for another minute to allow sugar to dissolve. Stir in cornstarch and cook until sauce thickens slightly.
Reduce heat; return ribbonfish and add bell pepper to the pan and cook for another 3 minutes, or until fish is heated through.
Season with salt and black pepper.
Transfer to serving platter and serve warm.
Serving Suggestions: Garnish with scallion greens and serve with a soy sauce for dipping.

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