Serves: 4 Cooking Time: 20 mins
4 pieces firm white fish fillets (180gm each), such as mulloway or snapper
4cm piece ginger, peeled, chopped
2 garlic cloves, finely chopped
2 tsp chilli
4 eschallots, finely sliced
1/2 red capsicum, sliced
10 spring onions, the top cut only
10 coriander leaves, plus extra to serve (can use curry leaves)
250 ml soy sauce
250 ml white wine
250 ml fish stock
2 tbsp toasted sesame oil
2 tbsp sweet chilli oil
Add into a blender the ginger, garlic, eschallots, chilli and capsicum followed spring onions and coriander leaves. Pour the white wine, soy sauce, sesame oil, sweet chilli sauce and the fish stock into the mix.
Blend together briefly until smooth.
On a medium heat, place the sauce into the pan and bring it up to a simmer. Add the uncooked fish into the sauce and cover for two minutes to allow the fish to gently cook right through.
Serve on a plate and add curry leaves plus spring onions to garnish.