Believe it or not … this is actually a delicate, white fish (hake) and not a badly burnt chop as the picture might imply. We blame a wonderfully rich and dark soy sauce (yum scrum) but if you use a lighter soy sauce like Kikkoman it may be more pleasing to the eye!
We made this because we haven’t had proper fish (ie. not shellfish) for a while and we’re trying to cook healthily for a few days before Christmas takes over.
Asian-spiced fish with mushrooms (serves 4 – we halved the fish and mushrooms but not the sauce and served with rice for 2)
- 25g butter
- 4 tbsp soy sauce
- finely grated zest of a lime
- 1 mild red chilli, thinly sliced in rings
- 4 x 175g firm white fish fillets, skinned and boned (we used hake)
- 200g mixed mushrooms, trimmed but left whole or at least chunky
- coriander leaves to serve
- Heat the oven to 200C/fan 180C/gas 6. Melt the butter in a little pan, then stir in the soy sauce, lime zest and chilli. Tip this into a shallow (non-metallic) dish and add the fish, splashing it well in the marinade. Set aside for about 10 minutes.
- Take the fish out of the marinade and put it on a baking tray. Toss the mushrooms in the marinade and scatter them around the fish, drizzling the rest of the marinade over the top. Roast for 6-8 minutes, until the fish is cooked and the mushrooms are sizzling. Scatter with coriander and serve with rice or noodles.
(Original recipe from Ainsley Harriot – not someone we often cook from).
If you are serving rice you could try Jono’s foolproof rice cooking method which he got from Madhur Jaffrey:
For 4 people:
Combine 300ml long-grain/basmati rice with 500ml water. Add 10g butter and bring to the boil. Cover tightly (we use tinfoil and a lid), turn heat to very very low, and leave it be for 25 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork and serve. Perfectly cooked rice!
Jono and Julie
