Name: Chilli and lime pan-fried fish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 1 tablespoon sweet chilli sauce; 2 teaspoon salt-reduced soy sauce; 2 tablespoon lime juice; 125 gram trimmed gain lan; 2 tablespoon water; 100 gram piece firm white fish fillet; black salt, to serve

Chilli and lime pan-fried fish

Just because you're following the 5 2 fasting diet doesn't meat you're limited to boring, bland meals. This tasty Asian-inspired seafood recipe from The Australian Women's Weekly's cookbook '2-Day Super Diet' is packed full of flavour, and is still low in calories.

Serves 1

Prep

Cook

10M

Total

15M

Ingredients

1 tablespoon sweet chilli sauce

2 teaspoon salt-reduced soy sauce

2 tablespoon lime juice

125 gram trimmed gain lan

2 tablespoon water

100 gram piece firm white fish fillet

black salt, to serve

Method

1.Combine sauces and juice in a small bowl.

2.Heat a medium non-stick frying pan over medium-heat. Add gai lan and the water; cook for 3 minutes or until just tender. Transfer to a serving plate; cover to keep warm.

3.Heat same pan over high heat. Cook fish for 2 minutes each side or until just cooked through. Add 1 tablespoon of the chilli sauce mixture; cook, turning fish for 30 seconds or until mixture coats fish.

4.Spoon remaining chilli sauce mixture over gai lan; top with fish. Sprinkle with black salt.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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