Fish with orange and ginger | Women's Weekly Food
We used blue-eye fillets in this recipe, but you can use any firm white fish fillets you like. Serve with fresh lime slices, and accompany with fresh rice noodl
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 tablespoons orange marmalade
- 1 tablespoon kecap manis
- 2 1/2 centimetre (1-inch) piece fresh ginger (15g), grated
- 4 x 200g (6½-ounce) white fish fillets
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