Main
Ginger Fish
- Preparation time
- 35 min
- Servings
- 4 servings
Ingredients
- White fish fillet — to buy600 g (4 fillets)
- Ginger — to buy40 g
- Garlic — to buy3 cloves
- Onion — to buy1
- Tomato — to buy2
- Chili pepper — to buy1
- Lemon — to buy1
- Olive oil — to buy3 tbsp
- Salt — to buy1 pinch
Preparation
Rinse the fish fillets, pat dry with paper towel and season with salt on both sides.
Finely grate the ginger and crush the garlic; mix half of it with the juice of half a lemon, brush the fish with this mixture and let marinate for 15 minutes in the fridge.
Meanwhile, slice the onion, dice the tomatoes and finely chop the chili.
Heat the oil in a wide pan, cook the onion for 4 minutes until translucent, then add the remaining ginger and garlic and cook for 1 more minute until fragrant.
Add the tomatoes and chili, and let stew for 5 minutes to form a sauce.
Gently place the marinated fish fillets in the sauce, cover and cook over low heat for 10-12 minutes depending on thickness, without stirring too much so the fish doesn't break apart (the flesh should turn opaque and flake easily with a fork).
Drizzle with the remaining lemon juice at the end of cooking, taste and adjust the salt.
Serve hot, coated in sauce, with white rice.