Rice Bran Oil
3 Medium fillets of white firm fish
1 tbsp slivered fresh ginger
2 red capsicum, torn into large pieces
1 medium red onion, finely sliced
3 shallots, finely sliced
1 tbsp salted capers
1/2 cup fresh or frozen peas
1 tbsp extra virgin olive oil
squeeze of lime juice
Smear a cast-iron pan or skillet with rice bran oil to stop fillets sticking or just use a non-stick pan. Heat, then put the fish in the hot pan to cook for 1 -2 minutes on each side (depending on fillet size). Try to avoid flipping the fish more than once. Once cooked remove from heat.
Meanwhile, heat another pan with 1 tbsp of rice bran oil. Put in the ginger, capsicums, onion, shallots, capers and peas to cook for a couple of minutes.
Plate up fish individually, spill capsicum mix on top , then drizzle with olive oil and a squeeze of lime juice.
Source: Kai Ora, Anna Thorp