Ginger Soy And Garlic Baked Fish With Chilli Broccoli Food

GINGER AND CHILLI BAKED FISH

Steps:

• Preheat the oven to a hot 220 degree C.
• Make 4 deep slits diagonally across both sides of the fish.
• Place a large sheet of foil, with sides overlapping, in a large shallow baking dish.
• The dish needs to be large enough to hold the fish.
• Spray the foil with cooking oil spray and place the fish on the foil.
• Fill the cavity of the fish with layers of lime slices and ginger slices.
• Combine the oil, fish sauce, grated ginger and garlic in a small bowl.
• Rub mixture into the cuts in the fish and all over the surface.
• Bring foil around fish so it will contain the cooking juices but do not cover the top of the fish.
• Bake for about 20 minutes, or until almost cooked through.
• While fish is baking, combine the palm sugar, chilli, extra fish sauce and lime juice in a small bowl.
• Spoon this mixture over the fish and bake for another 5 minutes or until fish is just cooked through.
• You can use 2 800gram fish if you prefer, but cut the cooking time to 15 minutes.
• The fish can be rubbed with the ginger mixture up to 6 hours ahead, but only bake just before serving.

BAKED FISH IN SOY GINGER SAUCE

Steps:

• Pre-heat oven to 425°F.
• Place fish fillets in a 13 X 9 inch baking dish.
• Dissolve the chicken bouillon cube in one cup boiling water, and set aside.
• Clean the scallions, and cut each in half (basically, separating white part from green); slice the green portions, then cut the white portion in matchstick-size pieces.
• Keep these apart, you will be using them separately.
• Slice the ginger into matchstick-size pieces.
• From the one cup bouillon, remove 1/4 cup and pour this over the fish; sprinkle the fillets with cayenne pepper, salt and pepper if using, then top with the green portion of the scallions.
• Place, covered, in the oven and bake for 15 minutes, or until it flakes easily with a fork.
• In a small bowl, mix the remaining bouillon with the soy sauce, rice wine vinegar, cornstarch and 2 TBS water; set aside.
• Heat the oil in a small non-stick skillet.
• Add the scallion strips and the ginger and cook until golden (just a few minutes).
• Give the soy mixture a good stir, then add to the skillet.
• Heat to boiling, and boil stirring for 1 minute or until the sauce has thickened.
• Remove fish from oven and onto serving plates.
• Serve sauce over the fish.

BROCCOLI WITH CHILLI & CRISPY GARLIC

Steps:

• Bring a large pan of salted water to the boil. Add the stalks and cook for 2 mins, then add the florets and cook for 2 mins more.
• Gently heat the garlic and oil together until the garlic just starts to sizzle and brown, then remove from the heat and add the chilli. Drain the broccoli really well and toss in the garlic oil to serve.