Page title and description

Meat mains
Sesame coconut fish (or chicken) with chilli spinach
Ingredients
for the fisht
- 1 tsp brown sugar
- 2 tsp oyster sauce
- 1 egg, lightly beaten
- 2 tbsp sesame seeds
- 2 tbsp desiccated coconut
- 1 garlic clove, crushed
- 2 tbsp fresh coriander, chopped
- 4x175g pieces of white fish fillet, skinned (or 4 chicken breasts, skinned)
- 2 tbsp sunflower oil
for the spinach
- 1 tbsp sunflower oil
- 1-2 red chillies, deseeded and finely chopped
- 2.5cm fresh ginger, finely grated
- 300g spinach, stalks removed
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
For the fish
-
Step 1
Mix all the crust ingredients together and spread them over the fish fillets. Chill for a few hours to firm up. -
Step 2
Preheat oven to 200°C/Gas 6. -
Step 3
Heat 2 tablespoons of the sunflower oil in a large, ovenproof frying pan. -
Step 4
Place the fish in the hot oil, crust-side down, and cook over a medium heat for about 5 minutes, until the crust is golden brown. -
Step 5
Carefully turn the fish over with a spatula, transfer the pan to an oven and bake for 4-5 minutes (10 minutes for chicken), until cooked through.
Make the spinach.
-
Step 1
Heat the remaining sunflower oil in a frying pan, add the chilli and ginger and cook for 2 minutes. -
Step 2
Turn up the heat, add the spinach and cook, stirring vigorously, until wilted. Season to taste. Serve the fish on the spinach.