Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Tangy, garlicky braised fish — Philippines.
Equipment: Wide pan with lid
Measures and names
Ingredients
- 4 white fish fillets
- 4 tbsp soy sauce
- 3 tbsp cider or white vinegar
- 6 garlic cloves, crushed
- 2 bay leaves
- 1 tsp black peppercorns
- 1 tbsp oil
- Greens, to serve
Method
- Heat the oil in a wide pan and lightly brown the fish fillets for 1–2 minutes each side. Remove carefully.
- Fry the garlic for 1 minute, then add the soy sauce, vinegar, bay leaves and peppercorns, and bubble for a minute.
- Return the fish, cover, and simmer gently for 6–8 minutes, until it flakes easily.
- Spoon the sharp, garlicky sauce over the fish — no added salt needed; the soy covers it.
- Serve with steamed or sautéed greens.
Swaps and tips
Use a firm fish that holds together, such as cod loin or pollock. The sauce is sharp and savoury — no sugar needed. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 27 g | 6 g | 1 g | 6 g | 202 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
