Basa Fish & Sweet-Chili Vegetables

Prep Time: 10 minutes
Total Time: 30 minutes
Makes: 4

Ingredients

  1. 1 1/2 lb (750 g) basa fillets (or other white-fleshed fish), cut into 8 equal pieces
  2. 2 tbsp (30 mL) orange juice
  3. salt and white pepper to taste
  4. 1 tbsp (15 mL) vegetable oil
  5. 1 carrot, sliced into short, thin sticks
  6. 20 snap peas, trimmed
  7. 2 baby bok choy, coarsely chopped
  8. 1 red pepper, seeded and diced
  9. 1/2 onion, thinly sliced
  10. 1 tsp (5 mL) peeled, finely chopped fresh ginger
  11. 1/3 cup (75 mL) Thai-style sweet chili sauce
  12. 1 tbsp (15 mL) soy sauce
  13. 2 green onions, cut in 1-in./2.5-cm pieces

Method

  1. Preheat oven to 425°F (220°C). Place fish on parchment paper-lined baking sheet. Drizzle with orange juice; season with salt and pepper. Bake 12 to 15 minutes, or until just cooked through.
  2. Meanwhile, place oil in large skillet set over medium-high heat. Stir in carrot and snap peas; cook 1 min. Then stir in bok choy, red pepper, onion and ginger; cook 2 min.
  3. Add sweet chili sauce, soy sauce and 2 tbsp (30 mL) water to skillet; bring to a simmer and stir to coat vegetables. Reduce heat to low; stir in green onion.
  4. Plate 2 pieces of fish per portion and top with vegetable mixture to serve.