Written by Catherine Saxelby
on Tuesday, 11 August 2009.
Tagged: dinner, easy, fish, healthy eating
Absolutely beautiful over a bed of soft rice. The spicy sauce also does justice to chicken pieces or vegetables.
1920 Kilojoules (459 Calories), 2 g fat (including nil saturated fat), 65 g carbohydrate (including 4 g sugars), 4 g fibre and 155 mg sodium. Read our nutrition rating system.
1. Place orange juice, sherry, curry paste and ginger in a large deep frying pan. Stir well.
2. Place fish in a single layer in the poaching liquid and spoon a little over each fillet.
3. Cover and cook over medium heat for about 6-8 minutes or until fish flakes easily when tested with a fork. Remove fish and keep warm.
4. Blend cornflour with a little water, add to poaching liquid. Stir until boiling and slightly until thickened
5. Arrange rice on a plate, place fish on top and spoon sauce over. Add broccoli and serve.
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