Sea perch in spicy orange sauce
- Ready In: 22 minutes
- Prep Time: 7 minutes
- Cooking Time: 15 minutes
- Serves: 4
Absolutely beautiful over a bed of soft rice. The spicy sauce also does justice to chicken pieces or vegetables.
Ingredients
- 2/3 cup orange juice
- 1/3 cup dry sherry or white wine
- 1 tablespoon curry paste or use 2 teaspoons curry powder
- 1 teaspoon grated fresh ginger
- 4 sea perch or other fish fillets (about 800 g)
- 2 teaspoons cornflour
- TO SERVE:
- 1½ cups (300 g) long-grain white rice, steamed
- 8-12 broccoli florets, steamed or microwaved
Nutrition per serve
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.
Directions
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.
Variations
- If you like things hot, serve with a side of chopped fresh red chilli. Or use a hot-hot curry paste that gives you bite.
