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Fish with Sweet Peppers
A lovely sweet dish that is ready in no time.
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Course:
Main Dish
Cuisine:
Chinese
Keyword:
Fish, Seafood, Vegetables
Prep Time:
5
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
25
minutes
minutes
Servings:
4
People
Calories:
821
kcal
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Ingredients
Metric
Imperial
4
medium
cod fillets
any firm fish
2
large
green pepper
2
cup
red pepper
3
cloves
garlic
minced
1
large
onion
halved and sliced
3
large
scallions
spring onions
1
cup
chicken broth
stock
1
tbsp
lemon juice
1-1/2
tsp
oregano
dried
1/2
tsp
lemon zest
grated
1/4
tsp
salt
2-1/2
tsp
corn starch
1
tbsp
water
cold
1
medium
lemon
1
tbsp
black bean sauce
Instructions
Place a large pan on a high heat.
Add the sliced onion, chicken broth, garlic, oregano, salt lemon juice and zest and stir well.
Add the chopped scallions and black bean sauce
Bring to the boil and then reduce to a gentle simmer whilst the onion cooks. Should be about 7-10 minutes.
Add the fish gently and the peppers to the pan and cover.
Simmer for a further 7-10 minutes until the fish flakes apart easily and the peppers are soft.
Remove fish and vegetables from the pan onto a warm dish and keep warm.
Combine corn starch and water until smooth to make a thickening agent.
Slowly add the starch water into the pan juices and continually stir.
Bring back to a boil and cook until thickened. Keep stirring. It should only take a couple of minutes.
Spoon over the fish and vegetables and serve piping hot.
I put a slice of lemon on the side of the dish for a slight kick.
Nutrition
Calories:
821
kcal
|
Carbohydrates:
18
g
|
Protein:
164
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Cholesterol:
387
mg
|
Sodium:
994
mg
|
Potassium:
4217
mg
|
Fiber:
5
g
|
Sugar:
8
g
|
Vitamin A:
3183
IU
|
Vitamin C:
197
mg
|
Calcium:
198
mg
|
Iron:
5
mg