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Blue eye trevalla with kecap manis and ginger
Blue eye trevalla with kecap manis and ginger
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Asian-inspired fish dish with kecap manis, chili, and ginger.
Ingredients:
  • 36.40 gm peanut oil
  • 6 blue eye trevalla/cod fillets or cutlets
  • 5cm piece fresh ginger, peeled, cut into very thin slices
  • 62.50 ml kecap manis
  • 1 fresh red chilli, halved, deseeded, cut into thin strips
  • 2 tsp sesame oil
  • 4.50 gm sugar
  • Lime wedges, to serve
  • Salad, to serve
Instructions:
  • Heat peanut oil in a non-stick frying pan over medium-high heat. Sear blue eye trevalla/cod fillets or cutlets in batches for 4-5 minutes per side until easily flaked with a fork. Transfer to a plate and cover.
  • Heat fragrant and rich peanut oil in a pan over medium heat. Add aromatic fresh ginger and cook, stirring, for 30 seconds until it's a beautiful golden color. Be mindful not to let it burn.
  • Thicken slightly by stirring in kecap manis, red chilli, sesame oil, and sugar. Serve the fish with the salad from the related recipe, drizzle with the sauce, and garnish with lime wedges.

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