Ginger and Coriander Baked Tilapia

This is a light refreshing dish, full of superfree. The fish is light, moist and flaky with a delicate flavour, but it stands up to the punchy flavours of the sauce. The flavours just dance on your tongue.

This dish serves 2 and is 2 syns on extra easy per person.

Preheat oven 200c, 400f, gas mark 5

Ingredients

4 tilapia fillets

3 garlic cloves finely chopped

1 inch ginger grated

1 red chilli finely chopped

handful coriander leaves

2 tbsp light soy sauce

1 tsp sesame oil (2 syns)

1 tbsp shaoxing rice wine (2 syns)

Stir Fried Vegetables

1 onion chopped

1 red pepper chopped

½ chinese leaf lettuce

8oz oriental mushrooms

½ head broccoli

1 red chilli sliced

1 tbsp soy sauce

1 tsp fish sauce

remaining juices from the fish

handful coriander leaves

Method

Lay the fish in a baking tray sprayed with frylight.

Combine the garlic, ginger, chilli, light soy sauce, shaoxing rice wine, sesame oil and coriander together, pour over the fish. Bake for 8 minutes.

Spray a hot wok with frylight, add the broccoli with 2 tbsp of water to create some steam to help it cook, add the stems of the chinese leaves and onions, fry for 1 minute, add the red pepper, chilli and mushrooms, fry for 2 minutes, add the soy sauce, fish sauce and remaining juices from the fish, fry for 1 minute the stir in the chinese leaves and coriander.

Serve up the vegetables and lay the fish on top, spoon over sauce and serve with basmati and wild rice.