FOR THE THAI CHILI AND MARINADE
up water. Cover, and bake for 15 minutes.
Combine bell
ieces.
Put on water for spaghetti.
In heavy frying
roiler to high. Place the fish on an oiled foil-lined
For the aioli, combine garlic, 1/
he ginger and half the fish sauce and continue cooking until
ncorporate your dry mixture in two additions making sure to beat
Thaw fish; rinse fish; pat dry.
Set aside.
Meanwhile, for sauce, if
palm or dark brown sugar, fish sauce, and salt and stir
For the Avocado Cream: Place all
hould be quite spicy.
Fish: Season lightly with salt and
nd white wine and cook for two minutes.
Add the chopped
se your hand to clean fish. Next, put them into basket
at least for an hour if pressed for time.
edium heat and saute the fish till golden brown on each
Mix all ingredients except fish in a large non-reactive bowl. Add the fish pieces, coat well, and set aside for 20 minutes.
Heat a pan over medium heat, spray with cooking spray and add the fish. Cook for about three minutes, then flip over and cook a further minute or two or until cooked through (depends of course on the thickness of your filllets).
Serve with a little coriander sprinkled over.
Wash the fish head or fish steaks and pat dry. Keep
en to 400\u00b0F. Pat fish dry, inside and out,
nd slice.
Cut the fish into 5 cm pieces.
arlic until combined.
Pat fish dry with paper towels and