I don't understand people who say they don't like fish. There are so many different kinds that can be prepared in hundreds of various ways - it's hard for me to grasp why anyone would want to limit their dietary options and completely rule out fish. The first step to getting over a fear of fish is to realize that not all fish has a fishy smell. Start with lighter white fish fillets like talapia, petrole sole and halibut. Use one of these fishes for tonight's healthy, fast dinner: a delicious Indonesian inspired meal served on a bed of soft noodles. This fish practically makes itself as it poaches in the sauce and can be ready in 20 minutes. Sip a crisp Sauvignon Blanc while the fish cooks and dinner will be done before you know it. For the recipe, read more
1oz (25g) unsalted butter
2 red onions, thinly sliced
1 teaspoon ground ginger
1/4 teaspoon chilli powder
1 lb (450g) skinless white fish, cut into strips
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon wine or rice vinegar
2 tablespoons reduced salt soy sauce
3/4 pint (150ml) pint cold water
1 small head bok choy, leaves shredded
8oz (225g) rice noodles
- Melt the butter in a frying pan, add the onions, ginger and chilli powder. Cook for 2-3 minutes, stirring.
- Cook the rice noodles according to packet directions.
- Mix together the sugar and cornstarch and gradually stir in the vinegar, soy sauce and water.
- Add to the onions in the pan and bring to the boil, stirring.
- Stir in the fish and bok choy. Simmer gently until the fish is just cooked and the leaves are just tender.
- Season to taste with pepper.
- Serve the fish and sauce on a bed of noodles.