Saturday, February 22, 2014

Asian Style Haddock

I bought some frozen haddock fillets a few weeks ago and they are a little dull just oven baked so I wanted to do something to spice them up a bit. I also needed something quick and easy for the night before heading to Edinburgh. I have a terrible habit of leaving all my preparations to the last minute and end up panicking to get ready in time, so this was a great quick meal. Its filling and healthy friendly and only 4pp per portion if you are counting. I served this with some M&S fine egg noodles for an extra 2pp per portion but you could have this with some brown rice if you want it to be all filling & healthy friendly or any other side dish of your choice. I used frozen haddock but you could use fresh or any other firm white fish like cod just adjust the cooking times. 

Serves 2
Propoints per serving: 4
SmartPoints per serving: 3
SmartPoints on NoCount: 0
2 frozen haddock fillets (around 120g each)
2 tbsp dark soy sauce
1 tsp rice vinegar
2 tsp sesame oil (taken from daily allowance on F&H)
1tsp fish sauce (nam pla)
1.5 inch piece of ginger peeled and chopped finely
2 garlic cloves crushed
1 red chilli sliced finely
1 red pepper
1 medium onion
100g fine green beans
black pepper

Preheat the oven the 180C. Slice the onion thinly and cut the pepper into roughly 2 cm chunks. Tear off a large piece of tin foil, big enough to wrap both pieces of fish with a little extra room for steam. Place the beans onto the foil into 2 small piles and then top each with the onions and peppers. Season with black pepper and place a piece of fish onto each pile. 

Mix the soy sauce, rice vinega, sesame oil, fish sauce, ginger, garlic and chilli in a measuring jug and add 2 tbsp cold water. Pour half the mixture over each piece of fish making sure that they each get even amounts of ginger, garlic and chilli. Seal up the foil around the fish and place in the oven for 20 - 25 minutes. Serve ensuring to pour the juices over the fish and whatever you choose to serve this with! 

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