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Print this Recipe    Fish Peach Sauce

FISH IN PEACH SAUCE

500 grams (1 pound) fish fillets (snapper, red emperor, shark)
plain flour, for flouring fish
1 Tbsp olive oil
1 Tbsp sesame oil
6 spring onions
1/2 Tbsp minced garlic
1/2 Tbsp chilli sauce
1/2 Tbsp minced ginger
2 Tbsp soy sauce
1/2 lemon, juice thereof
1 425gm can peach slices
3 Tblp coconut milk

Cut fillets into four and pat dry with kitchen towel, toss with
plain flour to coat, shaking off excess. Put olive oil into a frypan
and cook for 3 minutes each side. They do not need to be fully
cooked at this stage. Remove from pan and set aside. Put sesame
oil and the finely chopped white portions of the onions into the
pan and cook for a minute on low. Add in the garlic, chilli,
ginger, soy sauce and lemon juice.

Drain the peaches, take out 4-5 pieces and blend or mash the rest.
Add the blended peaches to the pan and stir well. Add coconut milk
and stir again. Add the fish back in and spoon sauce over them.
Allow the fish to warm through for 2 minutes which will finish the
cooking. Don't overcook the fish.

Serve on rice with the reserved peach slices as a garnish and some
of the green bit of the onions chopped and sprinkled over. I also
like broccoli with it.

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