Name: Green chilli spiced fish
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 large green chillies, seeded, chopped coarsely; 3 green onions (green shallots), chopped coarsely; 1/2 cup coarsely chopped fresh coriander; 1 clove garlic, quartered; 2 tablespoon lime juice; 1 tablespoon fish sauce; 20 gram palm sugar, grated; 4 200g firm white fish fillets (you could use perch, blue eye, snapper); 2 bunch broccolini, trimmed; 150 gram snow peas, trimmed; 2 tablespoon kecap manis (sweet soy sauce); 1/2 teaspoon sesame oil

Ingredients

3 large green chillies, seeded, chopped coarsely

3 green onions (green shallots), chopped coarsely

1/2 cup coarsely chopped fresh coriander

1 clove garlic, quartered

2 tablespoon lime juice

1 tablespoon fish sauce

20 gram palm sugar, grated

4 200g firm white fish fillets (you could use perch, blue eye, snapper)

2 bunch broccolini, trimmed

150 gram snow peas, trimmed

2 tablespoon kecap manis (sweet soy sauce)

1/2 teaspoon sesame oil

Method

1.Process chillies, onion, coriander, garlic, juice and sugar until smooth. Combine chilli mixture with fish in a medium bowl.

2.Heat a large oiled non-stick frying pan. Cook fish until browned on both sides and just cooked through.

3.Meanwhile, boil, steam or microwave vegetables until just tender; drain. Toss vegetables with combined sesame oil and kecap manis.

Not suitable to freeze or microwave.
Note

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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