Thursday, February 16, 2006
Braided n baked fish
A healthy, easy lunch with plenty of twists to make it interesting- that’s braided and baked fish fillets. Together with a simple salad inspired by Ashwini’s colorful salad, it was a pleasing, light meal. Ever since learning how to braid a bread, I've been trying it on various things. Braiding the fish fillets is fun, and the result is quite dramatic:)
Fish Fillets cut into thin long strips, as much as you need. (I used whiting. A 10lb bag of whiting is taking up our freezer space, so whiting it is until we get tired of it)
Marinate these strips in a mix of lime juice, soya sauce, fresh ginger paste and salt, for half an hour .
Pre heat oven to 375 F.
Take three strips and braid them, just as in a braided breaded. Tuck in the ends.
Place them carefully on a greased baking sheet, and bake for 20 minutes.
Heat a little, (I mean very little) oil in a pan and season with a few crushed green chilies. Pour this oil over the baked fish, and serve hot. (You can cut out this step , but I think that wee bit of seasoned oil adds a nice touch to the fish)
For the salad, mix grated carrots, sliced grapes, oranges, red onions , and sprinkle a dash of salt and lime juice.