( SERVES 4 )
Aromatic and moreish. Crushed green peppercorns could be added to the soy sauce mixture for extra zing. Read more on microwave cooking here
|700 g||White fish fillets, thick, skinned and boned|
|2 Tbsp||Soy sauce, thick|
|2 Tbsp||Ginger, grated|
|2 cloves||Garlic, crushed|
|1 rasher||Beehive middle bacon, minced|
|1 Tbsp||Canola oil, use up to 2 Tbsp|
|6||Button mushrooms, thinly sliced|
|2||Chillies, seeded and thinly sliced|
|1 pinch||Coriander leaves, to garnish; alternately use sliced mint or basil leaves|
- Divide the fish into 4 portions. Place in a shallow microwave casserole.
- Combine the soy sauce, ginger, cornflour, garlic and bacon. Add a little canola oil to make a paste. Spread the mixture on top of the fish and a little around the sides.
- Top the fish with the mushrooms and chillies. Cover and cook for 5-7 minutes, depending on the thickness of the fish. Stand for 2 minutes before serving.
- Serve topped with the fresh herbs.
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