I have absolutely no idea why I haven't yet shared this recipe with you. This recipe has been a staple at home for years now, and it's one of our favorite quick fix Asian meal. Perfect for that weeknight meal, when you're short of time or even you have guests coming over and you don't have much time on hand. Serve it with plain steamed rice or fried rice. It goes great with brussels sprouts or sautéd mushrooms.
It's so quick, that you could be in and out of the kitchen, sitting on your dinner table, within 15 minutes. Make it to believe me! Or make the spicy soy oil ahead and heat in saucepan right before serving.
The spicy soy oil goes well with mostly all fish. If I remember correct, this recipe was originally for salmon. Through the years we have made it with many kinds of fish, such as tuna, cod, lemon sole, and telapia.
2 tbsp peanut oil
1 1/2 to 2 lbs fish fillets, in 4 pieces
Salt and freshly ground black pepper
1 tbsp sesame oil
1 tbsp slivered garlic
2 dried red chillies (or more if you like the heat)
1 tbsp soy sauce
1/4 cup chopped scallions
- Place 12-inch non-stick skillet over medium high heat. When hot, add 1 tbsp peanut oil, swirl it around.
- Season fish with salt and pepper, and place on skillet. Flip when browned on one side and cook the other side for another 2-3 minutes. (time will depend on the fish variety). Move to a plate.
- While the second side is cooking, combine remaining peanut oil in a small saucepan with sesame oil, garlic, scallions, and chilies, and turn heat to medium.
- Cook, gently shaking pan, until garlic colors lightly, about 5 minutes.
- Turn off heat and add soy.
- Drizzle fish with spicy soy oil.