I found some rather nice fish fillets in the freezer that my husband had bought. I don’t know how long they were in there, but they looked better than a lot of the fish I see in the supermarket. I also had a nice looking leftover piece of cod that I bought at the Southside Seafood market in Scranton. What to do?
I had a taste for something vaguely Asian but didn’t feel like making anything complicated. The real cooks are going to be horrified but the truly hungry will take this in stride. I laid down a bed of raw coleslaw that I bought in a bag, topped it with the fish and poured a sweet chilli sauce mixture over everything.
Now doesn’t that look exciting 😀 The coleslaw vegetables were crisp tender and a perfect foil for the flaky fish. The sauce was mah-ve-lous! Serve this with rice or Asian noodles.
Sweet Chilli Fish Fillets with Coleslaw
3 cups raw coleslaw vegetables
2 lbs firm, white fish fillets, cut into serving size
1/3 cup sweet chilli sauce
2 tsp sesame oil
2 tbsp oyster sauce
1 tbsp grated ginger
1/2 colorful bell pepper, thinly sliced
Make an aluminum foil tent, lined with parchment paper and large enough to accommodate the fish fillets. Spread the coleslaw evenly over the parchment paper, then top with the fish fillets.
Mix the chilli sauce, sesame oil, oyster sauce and grated ginger together, then pour over the fillets. Sprinkle the bell pepper over all.
Tightly close the aluminum foil tent and bake in a 425 F oven for 20 minutes. Open the tent, push the foil to the side, then continue to bake for 10 minutes.