Zimbabwean Bream With Chilli, Pineapple And Ginger -

Zimbabwean Bream With Chilli, Pineapple And Ginger

Ingredients

1 whole bream
½ large green chilli, cut into julienne strips
Salt and freshly ground black pepper
25g (loz) fresh root ginger, cut into julienne strips
Squeeze of lemon, plus wedges of lemon for garnish
2 rings fresh pineapple, cut into small dice
1 small bunch of coriander
Vegetable oil
2 tablespoons dry sherry
6 spring onions, cut lengthways
1 tablespoon chopped chives, plus some for garnish
2 tomatoes, skinned, seeded and finely diced
1-tablespoon soy sauce
½ large red chilli, cut into julienne strips

Details

Serves: 2

Method

1.Gut the fish (leave the scales on they will stop the flesh from burning on the barbecue).


2.Season the inside of the fish, add a squeeze of lemon juice and put in the coriander.


3.Barbecue for about 4-8 minutes on each side, depending on the size of the fish.


4.Heat a little vegetable oil in a pan, put in the onions, and let them colour slightly before adding the tomatoes, then the chillies, ginger and pineapple. Stir-fry for a few moments, then pour in the sherry.


5.Stir, taste and season if necessary. Add the chives and finally the soy sauce. Remove from the heat.


6.Lift the fish on to a serving dish, carefully peel away the skin from the top side, and sprinkle with a little soy sauce. Spoon over the sauce, and garnish with a few more chopped chives and lemon wedges.

Related food category:

• Fish and Seafood