Recipe Courtesy of Asian Food Network
Gastronomical Baked Fish with Spicy Strawberry Chutney
Tangy and sweet with a kick of spice, this Baked Fish Filet with Spicy Strawberry Chutney will both whet your appetite and leave you satisfied! The traditional way of cooking sweet and sour fish is to fry it, but here we recommend baking it –it’s healthier and well, less messy! And guess what - it is also great for picky eaters because this manner of preparation reduces the “fishy” smell and makes it more palatable.
- Difficulty: Easy
- Preparation: 10 min
- Cook: 35 min
- Clean up: min
- Steps: 2 steps
- 20 Ingredients
- Difficulty: Easy
- Steps: 2 steps
- 20 Ingredients
- Preparation: 10 min
- Cook: 35 min
- Clean up: min
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Instructions
1. Cook chutney
In a pot over medium heat, add cooking oil.
Add mustard seeds, curry leaves, garlic, ginger paste and onion. Leave to cook till fragrant.
Add vinegar, water, salt, sugar and red chillies. Leave to low simmer about 6 minutes.
Add strawberries stir welland leave to soften and it thickens for about 20 minutes
Add lime juice and coriander leaves. Stir well and turn heat off.
2. Bake fish
Pre-heat oven to 180 d Celsius.
Place fish in a bowl. Sprinkle garlic and onion powder and olive oil on fish and marinade evenly.
Place fish on a lined baking tray with skin side down.
Bake fish fillet about 20 minutes.
Remove from oven.
Garnish and Serve!
Gently place baked fish on a plate. Serve with strawberry chutney on the side. Garnish with coriander and chopped chilli padi.
