
method
I'm using frozen Basa fillets for this recipe, as they're a lot cheaper than fresh Plaice or Sole fillets. So, if you want to use frozen too, just defrost them overnight in the fridge and pat them dry with kitchen paper before marinating them. If using fresh fish, pat them dry too before using.
The marinade is very simple and consits of just: lemon juice, fresh coriander and vegetable oil. Just mix them together, then tip over the fish and rub it all over the fillets. Leave in the fridge for at least one hour before cooking.
The chilli sauce is really easy to make, just mix all the ingredients together: ginger, tomato puree, sugar, salt, chilli sauce, malt vinegar and water, then bring to the boil and simmer until reduced to a thick soup-like consitency. You can make this in advance while the fish is marinating and then warm it up again when you are ready to cook the fish.
To cook the fish, I simply tip all the marinade into a large flat warm pan (frying pan will do) on medium heat, then cover the pan with foil to create a steam trap. This helps to keep the fish beautiful and moist. Whatever you do, don't over-cook the fish, it only take a few minutes! How long exactly depends on the thickness of the fillets. My Basa fillets took about six minutes on a gentle simmer. Note that there is no salt added to the fish — it doesn't need it, as the rice and chilli sauce are seasoned enough.
I serve this dish with Saffron & Cardamom Rice which you can also make while the fish is marinating: saffron and Cardamom Rice Recipe
First things first though, gather all the ingredients together in separate stock piles for the fish and the chilli sauce.

Defrost frozen fish overnight in the fridge.
Marinade the fish
- pat the fish dry & place in a bowl
- mix the lemon juice, oil & coriander together
- rub it all over the fish & place in the fridge for at least an hour...

while that's doing its thing...
make the chilli sauce

- in a small pan, mix all the ingredients together: ginger, tomato puree, sugar, salt, chilli sauce, malt vinegar and water
- bring to a boil, then simmer on a medium heat until reduced (to about 1/4 of its' original volume) & thickened*

*keep stirring the chilli sauce while cooking to ensure the sea salt is totally disolved

- take off the heat, cover with a lid and set aside until needed
Taste the sauce when reduced and add a little more sugar if you want. It should taste really tangy with quite a bit of a chilli kick and a little bitter note that goes perfectly with well seasoned rice and the cooked fish infused with lemon and coriander.
cook the fish & make the dish!
- tip the marinade into a large warm flat pan
- on a med heat, add the fish and cover with foil


- simmer gently until the fish is just cooked - don't over cook it, it will only take a few minutes, depending on the thickness of the fillets. My Basa fillets took about 5- 6 mins

- meanwhile, re-heat the chilli sauce ready to serve
- warm some plates to serve the fish on

Serve with Saffron & Cardamom Rice or even just plain boiled Basmati rice for something simpler, just make sure the rice is well seasoned.