Cooking with Rach - Caramelised Lime Fish

Caramelised Lime Fish
Serves 4

Ingredients
~ 1 kg (2 lb) Firm white fish fillets, skin removed
~ 2 tsp Vegetable Oil
~ 2 tbsp Lime Juice
~ 3 tbsp Brown Sugar
~ 1 tsp Fish Sauce
~ 1 tbsp Soy Sauce
~ 1 tsp Chili Flakes

Method
Cut the fish into large pieces. Heat a non-stick frying pan over high heat. Add the oil and fish, then cook for 1 minute on each side or until brown and sealed. Combine the lime juice, sugar, fish sauce, soy, and chili. Add this to the pan and cook, turning the fish once, for 4 minutes or until the fish is just cooked through and the sauce has reduced and is sticky.

Variations
~ Scallops – Cook the sauce for 4 minutes. Then add 16 scallops, cooking them for 1 minute on each side.
~ Salmon – Replace the white fish fillets with 4 x 200 g skinless salmon fillets, cooking for 2 minutes each side before adding the sauce to the pan.
~ Prawns – Replace the white fish fillets with 32 green (raw) shelled prawns.

Serving Options
~ 3 small cucumbers sliced into ribbons, ½ cup coriander (cilantro) leaves, 4 green onions (scallions) sliced
~ 2 sliced celery sticks, 1 cup mint leaves and 4 sliced green onions (scallions)
~ 400 g trimmed blanched asparagus, leaves of a baby cos (romaine) lettuce
~ 100 g baby rocket (arugula) leaves, 2 small sliced avocados