Aromatic and moreish. Crushed green peppercorns could be added to the soy sauce mixture for extra zing. Read more on microwave cooking here
Ingredients
| 700 g | White fish fillets, thick, skinned and boned (Main) |
| 2 Tbsp | Soy sauce, thick |
| 2 Tbsp | Ginger, grated |
| 1 Tbsp | Cornflour |
| 2 cloves | Garlic, crushed |
| 1 rasher | Beehive middle bacon, minced |
| 1 Tbsp | Canola oil, use up to 2 Tbsp |
| 6 | Button mushrooms, thinly sliced |
| 2 | Chillies, seeded and thinly sliced |
| 1 pinch | Coriander leaves, to garnish; alternately use sliced mint or basil leaves |
Directions
- Divide the fish into 4 portions. Place in a shallow microwave casserole.
- Combine the soy sauce, ginger, cornflour, garlic and bacon. Add a little canola oil to make a paste. Spread the mixture on top of the fish and a little around the sides.
- Top the fish with the mushrooms and chillies. Cover and cook for 5-7 minutes, depending on the thickness of the fish. Stand for 2 minutes before serving.
- Serve topped with the fresh herbs.