2 fillets of high quality fish, roughly 250g per person. We use Brooklea’s Rainbow trout 75 ml Lingham’s extra hot chilli sauce 50ml dark soya sauce 1 clove of garlic, minced
Garnish 1 lime, cut in half 2 spring onions 1 red chilli diced
This sweet and spicy fish recipe has become our go to meal when we’re rushed for time and in need for something delicious and satisfying as it is quick and easy to make. The extra hot sauce from Lingham’s is balanced with rich flavours from dark soya sauce and the freshly squeezed lime takes this whole recipe to zingy heights!
Preheat oven to 180C
In a medium bowl, mix Lingham’s Extra Hot Chilli Sauce, dark soya sauce and garlic
Add fish and let marinate for at least 20 mins
Bake in the oven, skin side down for 5 mins
Flip fish carefully and cook for a further 15 mins
Plate with garnish on top, squeeze lime over fish just before eating! Best served with freshly steamed white rice.
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