Glazed Fish With Local Greens

Glazed Fish With Local Greens

By The Weekly  , , ,

April 16, 2016

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  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 Servings


2 tbsps kecap manis (sweet black sauce)

1 tbsp lemon juice

2 cloves garlic, crush

4 x 100 g fish fillets, skin left on (try salmon, threadfin, greasy grouper or cod fish)

2 tbsps vegetable oil

50 g qing cai (Chinese chard), trim, separate stalks and rinse

50 g cai xin, trim, separate stalks and rinse

2 tbsps oyster sauce

1 tbsp soy sauce

Rice, to serve (optional)


1In a shallow dish, combine kecap manis, lemon juice and garlic. Add fish to marinade, turning to coat well.

2Heat 1 tbsp oil in a non-stick frying pan over medium fire. Add fish, skin side down. Cook, brushing with marinade occasionally, for 3 to 4 mins each side, turning to cook for another 4 mins. Remove from pan and allow to rest, covered with foil, for 5 mins before slicing. Remove to serving plates.

3Heat remaining oil in the same pan over medium fire. Stir-fry the vegetables with oyster and soy sauces for 1 to 2 mins until they just begin to wilt.

4To prepare dressing, combine sugar and fish sauce in a pan. Stir over low fire until sugar dissolves. Stir in juice.

5Serve fish with greens and rice, if you like.

Photo: Bauer/Rob Shaw