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©2016 by North Canterbury Seafood Market

Pan Fried Fish with Ginger, Capsicum and Capers

 

Ingredients
 

Serves 3

 

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

 

Method
 

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, het 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