Zutaten für Baked Sambal Fish
- 2 tablespoons spring onions
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons sambal oelek
- 1 tablespoon olive oil, 1 tablespoon vegetable oil
- 2 cloves garlic
- 1 tablespoon ginger
- Pepper
- 4 (6-ounce) fish fillets
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Zubereitung von Baked Sambal Fish
- Preheat oven to 200°C (400°F).
- In a medium bowl, whisk together 2 tablespoons spring onions (finely chopped), 2 tablespoons lemon juice, 1 tablespoon lemon zest, 2 tablespoons sambal oelek (adjust to your spice preference), 1 tablespoon olive oil, 1 tablespoon vegetable oil, 2 cloves garlic (minced), and 1 tablespoon ginger (grated).
- Add 4 (6-ounce) fish fillets (any firm white fish like cod, snapper, or sea bass) to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour (or up to overnight for deeper flavor).
- Place each fish fillet in a separate piece of aluminum foil. Spoon the remaining marinade and spring onions over the fish.
- Seal the foil packets loosely, leaving room for steam to escape.
- Bake for 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Serve immediately. Garnish with extra spring onions, if desired. Enjoy the delicious, spicy sauce as a gravy over your choice of sides: fluffy white rice, a fresh salad, or roasted baby potatoes tossed with garlic and olive oil.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
2g
Fat
2g
Carbs
0g
