Pan Fried Fish Fillet served with a hot and sour Chilli and Cilantro sauce on a bed of Chinese Spinach tossed in a garlic emulsion

Another easy to make dish. Just be patient and you can do it well. Sorry. I couldn't find the pictures for this.

Pan Fried Fish Fillet served with a hot and sour Chilli and Cilantro sauce on a bed of Chinese Spinach tossed in a garlic emulsion

Part 1 – Fish Fillet

2 – Fillets (Ikan Kurau or Mackerel)
Salt and pepper
Olive oil

1. Rub the fish all over with salt and pepper
2. Leave to marinate for about 20 – 30 minutes.
3. Heat a non-stick pan; add oil to just cover the bottom of the pan
3. Place fillet, skin side down in the pan
4. When the skin browns, turn over and cook the skinned side.
5. Fry till fish is completely cooked.

Chilli and Cilantro Sauce
2 – Tomatoes (chopped)
6 – Chilli padi
4 – Garlic cloves (chopped)
6 – Shallots
2 – Green lemons (zest one and juice both)
3 – tablespoons Balsamic vinegar
Coriander and stem (separate and chopped)
Salt and pepper
Olive oil

a. Heat about 2 tablespoons of oil
b. Add in all the ingredients
c. Allow to simmer until the liquids reduces by about half
d. Allow to cool
e. Pulse in a food processor until smooth

Part 2 – Spinach tossed in a Garlic emulsion

1 – Bunch of spinach (remove and discard stalks, keep the leaves. Wash thouroughly)
8 – Garlic cloves (chopped)
Salt
2 – 3 tablespoon of Olive oil
Water

a. Low heat about 2 tbs of oil
b. Sauté the garlic gently (do not allow to brown)
c. Add salt
d. Allow to cool and pulse until smooth
e. Boil the water and scald the spinach, drain.
f. Toss the spinach in the garlic emulsion.

Part 3 – Assembling the dish

a. Place a serving of the spinach on plate.
b. Place fish on top of spinach
c. Spoon the cilantro sauce over the fish.