Source:

Consuming Passions an Australian Cookbook

Serves/Makes:4

Ingredients

• 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

Preparation

• 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.

Comments

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.