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Prep time
10 minutes
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Cook time
20 minutes
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serves
2-3 Persons
Author Notes
This Creamy Fish Fillet with Sambal Chili and Sauteed Vegetables has the ideal balance of rich, creamy tastes with a fiery kick. This meal comprises soft fish fillets that have been grilled to perfection and are coated in a delectable cream sauce mixed with the rich, fiery flavor of Sambal chile paste. The addition of sauteed zucchini, carrots, and pumpkin creates a beautiful combination of textures and flavors, making this dish not only delicious but also balanced and nutritious.
Whether you want a simple weeknight dinner or an outstanding dish for visitors, this recipe will not disappoint you. It's simple to make, full of nutrients, and gives a fresh spin on typical fish fillet meals. Serve it with steaming rice or crusty toast to soak up the flavorful sauce. Perfect for people who want a little heat in their meals, this dish will quickly become a favorite in your recipe collection. —fari
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Ingredients
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200 grams
Fish Fillet
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100 milliliters
Fresh Cream
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6 pieces
Cottage Cheese
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20 grams
Sambal Chili Paste
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1/2 teaspoon
Oregano
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1/2 teaspoon
Worcestershire Sauce
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to taste
SALT
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1/2 teaspoon
White Pepper
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1/2 teaspoon
Garlic Paste
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50 grams
Zucchini (sauteed)
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50 grams
Carrot (sauteed)
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50 grams
Pumpkin (sauteed)
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1/2 teaspoon
Chicken Powder
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1/2 teaspoon
Lime Seasoning
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30 milliliters
Corn Oil
Directions
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Instructions: Prepare the fish filet.
• Season the fish fillet (200g) with salt and white pepper.
• Heat a pan with 15ml corn oil over medium heat.
• Sear the salmon fillet till golden brown on both sides, then put it aside.
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Create the Creamy Sauce:
• In the same pan, combine the remaining 15ml of maize oil.
• Saute 1/2 tsp garlic paste till aromatic.
• Combine 20g Sambal chilli paste, ½ tsp oregano, and ½ tsp Worcestershire sauce.
• Pour in 100ml of fresh cream and let it simmer.
• For added taste, combine ½ tsp chicken powder and ½ tsp lime spice.
• Cook until the sauce has thickened somewhat.
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Assemble the dish
• Transfer the seared fish fillet to a serving platter.
• Top with the creamy sauce, making sure it covers the fish evenly.
• Arrange six pieces of cottage cheese around the fish.
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Saute the vegetables:
• In a separate skillet, saute 50g zucchini, carrot, and pumpkin until soft and faintly caramelized.
• Season with a touch of salt and serve alongside the fish filet.
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Final Touch:
• Garnish with fresh herbs if desired.
• Serve hot and enjoy this creamy, spicy, and well-balanced dish!
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