On Line Cookbook
Fish with Peach Sauce
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Consuming Passions an Australian Cookbook


  • 2 lbs (.9 kg). fish fillets (red emperor or snapper fillets)
  • plain flour, for flouring fish
  • 1 tbsp (15 ml) olive oil
  • 1 tsp (5 ml) sesame oil
  • 6 spring onions
  • 1/2 tsp (2 ml) minced garlic
  • 1/2 tsp (2 ml) chili sauce
  • 1/2 tsp (2 ml) minced ginger
  • 2 tsp (10 ml) soya sauce
  • 1/2 lemon, juiced
  • 14 oz (392 grm). can of peach slices
  • 3 tbsp (45 ml) coconut milk
  • Cut fillets into four and pat dry with kitchen towel.
  • Toss in plain flour to coat and shake off excess.
  • Put olive oil into frying pan and cook fish fillets for 3 minutes each side over medium heat. They do not need to cook through at this stage.
  • Remove from pan and set aside in warm place.
  • Into the pan put sesame oil and finely chopped white parts of spring onions and cook for a minute on low heat.
  • Stir in garlic, chilli, ginger, soya sauce and lemon juice.
  • Drain then blend peach slices, reserving 4-5 pieces for garnishing.
  • Add blended peach to pan and stir well.
  • Add coconut milk and stir well.
  • Place fish pieces into sauce and spoon over the sauce.
  • Allow the fish to warm through for 2 minutes, which will finish the cooking.
  • Take care not to overcook fish.
Probably would be just as nice on chicken. Serve on a bed of wild rice blend, garnish with the peach slices and chopped green parts of spring onions.

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