Saturday, March 19, 2011

Quick Dinner 1 - Slightly Spicy Salt and Pepper Fish

Reality has set in. I've had to say good bye to my life as a housewife/lady of leisure - and hello to 10 hour days that leave me with very little time or energy to prepare elaborate meals every night of the week. Planning weekly menus and cooking on the weekends to stock up for the work week are tasks that have become more important than ever. But I must admit that on some weekends, I'd rather laze about than spend the day cooking. Hence, the need for a repertoire of dinners that can be whipped up in 20 minutes flat.

Thankfully, Mr. P has been so patient and supportive as I adjust to this change in pace. Because he works closer to home, he's put his hand up to do the prep work for me so that I walk into the kitchen with all ingredients in place and ready to go. I must say, we are making a great team so far.

This dish has become a staple for many reasons. It's quick and simple, it tastes great and is very satisfying. I guess you could also say it is pretty light and healthy, just use as little oil as possible when frying.
Dinner is Served in 20 Minutes Flat.
4 hoki or dory fillets, sliced into 2 inch pieces
2-3 stalks of scallions, chopped (white and green parts separated)
1/2 a sweet red chili, minced
1-2 cloves garlic
1 egg
1 cup of wholemeal flour 
salt and pepper
1 wedge of lemon
2T or less of rice bran oil

Season the fish lightly with a squeeze of lemon, salt and pepper. Beat the egg in a small bowl. Spread the flour on a plate and season lightly with salt and pepper. Dip the pieces of fish in the egg and lay on the seasoned flour to coat evenly.  

Saute the white scallion pieces in very little oil, add in the garlic and chili once it softens, season with salt and pepper. Remove from heat. Add a little more oil. When the oil is hot, slide the pieces of fish into the pan and fry for about 2 minutes on each side or. Do not crowd the pan or the coating will get soggy. When the fish is golden brown, remove from heat and keep warm in a 160C oven while cooking the rest of the pieces. When all your fish is cooked through, put them all back into the pan and toss with the scallion, garlic, chili mixture. Top with the green scallion parts and serve immediately.

We love to eat this with a salad on the side, dressed with Japanese dressing. Of course, Mr. P has to have it with hot steaming white rice.