- 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