Asian-spiced fish with mushrooms

This is v odd. From BBC Good Food, Christmas 2005, article by Ainsley Harriott. Suggests 201 calories per serving, before any rice or noodles. For 4 servings:

  • 25 gms butter
  • 4 tbsp soy sauce
  • 1 lime, zest grated
  • 1 mild red chilli, cut into rings
  • 4 x 6oz firm white fish fillets, boneless, skinless
  • 200 gm pack mixed mushrooms, trimmed
  • handful of coriander leaves

Heat oven to Gas 6.

Melt the butter, stir in soy sauce, lime zest and chilli. Marinade the fish in this mixture for 10 minutes.

Drain the fish (keeping marinade) and spread on a baking tray. Toss the mushrooms in the marinade and scatter around the fish, drizzling on the remaining liquid. Roast 6 – 8 minutes, until fish is tender and mushrooms are sizzling.

Scatter with coriander and serve with rice or noodles.

Asian fish for people who aren't used to cooking Asian food, what's with the butter? I'm not sure even at Mark 6 that the mushrooms would be "sizzling" after 6 – 8 minutes, especially if you hadn't sliced them up in any way, or pre-heated the baking tray. Article also suggests using chicken breast fillets instead of fish, roasting for 15 minutes before adding the mushrooms. Or marinading large raw prawns and stir-frying in a hot wok for 2 mins, then adding mushrooms for a further 1 min, stirring in last bits of juice just before serving.

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One Response to “Asian-spiced fish with mushrooms”

  1. lemon Says:

    You're right, it's weird. I don't think I've ever seen butter in any Asian dish I've ever eaten.


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