Description
This Cast Iron Asian Inspired Fish features tender fish fillets cooked in a flavorful chili paste sauce with garlic, ginger, and green onions. The dish is finished with a sizzling hot oil drizzle, making it the perfect flavorful meal!
Ingredients
Units
Scale
- 1/2 cup olive oil
- 3 tablespoons chili paste
- 5 garlic cloves
- 1 piece of ginger
- 6 green onions
- 1 egg white
- 1 tablespoon cornstarch
- 2 tsp soy sauce
- 2 tsp honey
- Salt, to taste
- Pepper, to taste
- 1/2 cup water
- 3 Thai chili peppers
Instructions
- Slice the ginger, garlic, and Thai peppers, then place them into a bowl.
- Slice the fish fillets at a 45-degree angle into 1/2 inch thick pieces. Marinate the fish with salt, pepper, and olive oil. Mix well, best with your hands.
- Add the egg white and mix, followed by 1½ tablespoons of cornstarch. Mix until the marinade feels sticky. Refrigerate the fish and marinate for about 20 minutes.
- Heat oil over medium heat and stir in the chili paste. Stir for 2-3 minutes, then add the garlic, ginger, green onions, and Thai chilis. Cook for 1 minute until fragrant and season with salt and pepper.
- Add honey and cook for another minute, using the back of a spatula to lift any brown bits from the bottom of the pan.
- Carefully pour in the water and add the fish fillet slices, cooking them in batches. Poach the fish for 45 seconds to a minute or until cooked through.
- In a small pot, heat 1/4 cup to 1/2 cup oil over medium heat until just smoking. Carefully drizzle the hot oil over the fish.
- Serve immediately over rice and garnish with Thai Basil.
Notes
- For a spicier dish, you can adjust the amount of Thai chili peppers to taste.
- Pair with jasmine rice or your favorite type of rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 5g
- Sodium: 550mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg