Cast Iron Asian Inspired Spicy Fish

By Inspired with a Twist

Another One skillet dish! are you guys tired of them…because i’m not and this time, i’m involving fish because I realized I don’t really have that many fish recipes so here’s a good one to save to your favorites!

So let’s talk about this dish, it has lots of Thai chili peppers, ginger, garlic and Thai chili paste to create a spicy, rich, savory and intense aromatic broth. The fish is very thinly sliced, marinated, and cooked briefly until tender and juicy. It is then finished up by pouring hot oil over the fish and the broth. The boiling oil will further cook the spices to release more fragrance. Every bite of fish will be thinly coated with the sauce and fragrant oil, giving it the most satisfying sensation.

Here are the step by step details:

For this dish, I suggest using a white fish of choice like branzino, sea bass, grouper or snapper, as long as it has a firm texture. After you’ve chosen your fish, to prep it, you’re going to slice the fish thinly by tilting your knife to 45° and slice the fish into 1/4″ (1/2 cm) thick pieces—Check for bones in the fillets and remove them. Next youre going to season the fish with Salt, black pepper, olive oil, cornstarch and egg white. Leave it marinating for 15 until you’re ready to use.

Slice the garlic, ginger and Thai chili peppers and place them into a bowl. Next, slice the bell peppers and the green onions and place them aside as well.

Cook the Thai Chili paste in olive oil then stir in the garlic, ginger, green onions cook for a few minutes then add in honey and bell peppers. Stir in water and soy sauce to make the broth then carefully add the fish fillets and let them cook all the way through.

For the finishing touch, you’re going to heat some oil (like 1/4 cup) over medium heat in a small pot or saucepan until just smoking. Carefully drizzle the spices over the serving dish. The oil will spatter a bit but shouldn’t cause a mess.

How to serve:

I served this fish over rice but you can serve it on top of pasta, quinoa, cauliflower rice or whatever vegetables you like. Nothing that will take away from the chicken being the star of the meal.

This would be a great dinner option to entertain with as it practically cooks itself and comes out of the oven smelling wonderful and looking absolutely beautiful. You guys know I am all about presentation and I love cooking dishes that are naturally beautiful on their own. A simple garnish of fresh Thai basil is all you need with this dish so this is a major plus in my book and one that will be served often at the house!

Ingredients

• 1/2 cup olive oil
• 3 tablespoons chili paste
• 5 garlic cloves
• 1 piece of ginger
• 6 green onions
• 1 egg white
• 1 tablespoon cornstarch
• 2 tsp soy sauce
• 2 tsp honey
• Salt, to taste
• pepper, to taste
• 1/2 cup water
• 3 thai chili peppers

Instructions

1. Slice the ginger, garlic and Thai peppers. place them into a bowl.
2. Slice the Fish fillets at a 45 degree angle and 1/2 inch thick pieces. Next, marinate the fish. salt, pepper and oil. Mix (best with your hand) everything well. Next, add the egg white and mix, followed by 1½ tablespoons cornstarch. Mix until the marinade starts to feel almost sticky. Put the fish in the refrigerator, and marinate for about 20 minutes.
3. Heat oil over medium heat and stir in the thai chili paste. Stir for another 2 to 3 minutes. Add the garlic, ginger, green onion and Thai chilis. Cook and stir until fragrant, 1 minute or so and season with salt and pepper. Add the honey and cook for another minute or. Use the back of a spatula to lift as much of the brown bits from the bottom as possible.
4. Add the peppers to the pan then carefully pour in the water. Add the fillet slices to the pan, a few pieces at a time, and separate them during the process. Poach for 45 second to a minute, or until the fish is just cooked through.
5. Now, in a small pot, slowly heat up 1/4 cup – 1/2 cup oil. It doesn’t have to be exact, but you should use at least a 1/4 cup. Heat it over medium heat until just smoking and carefully drizzle the oil over the fish.
6. Serve immediately over rice and garnish with Thai Basil.