Yes I know, another Donna Hay recipe. But they're tasty and we've no complaints as we work our way through the cookbook. Today's was another one of the recipes I spied on one of my first flick throughs - it's another recipe for fish which is a protein I'm not too experienced with so I'm always keen to try new methods or combination. This recipe was well tasty and we definitely enjoyed tonight's meal, but we are noticing some drastically differing results with the indicated cooking temps and times. This time round our fish was barely warm in the middle, so it was back in for another round, and a slightly higher temp too. All in all we cooked this at 355(f) for around 20 minutes, then another 20 minutes at 375 and our fish was perfect!
This discrepancy certainly isn't enough to put us off attempting any of the remaining recipes (indeed we've got another planned for later in the week) but it is worth noting if you're keen to try this, or any of the others we've tried recently.
1/4 cup soy sauce
1 tbsp grated ginger
4 green onions, sliced
1 tsp sesame oil
1 tsp brown sugar
400g filled firm-fleshed white fish
200g gai larn, trimed
1/2 cup coriander leaves
1/2 cup basil leaves
1 long red chili, sliced finely
Preheat oven to 180 (355 f) degrees. Place soy, ginger, onion, sesame oil and sugar into a shallow dish. Add the fish and marinate for 5 minutes each side. Place the gai larn into a baking dish lined with non-stick baking paper and top with the fish and marinade. Cover with aluminum foil and bake for 15 minutes* or until fish is tender. To serve, top with coriander, basil and chopped chili if desired.
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