Page 78 - Cook with Ease: Tips and Recipes for Small Families - Serving 1-2

Pan-fried Fish Fillets with Orange Sauce
(Serves 1)
NUTRIENT ANALYSIS
(per serving)
Energy: 235 kcal
Carbohydrate: 36 g
Protein: 16 g
Fat: 4 g
Cholesterol: 39 mg
Dietary fibre: 2.4 g
Sodium: 347 mg

INGREDIENTS: METHOD
• Fish fillets 80g
• Raisins ½ small box (~14g) 1. Rinse and pat dry the fish fillets.
• Ginger 1 slice Marinate for a while.
• Vegetable oil ½ tsp 2. Pat the fillets with cornstarch
• Cornstarch 1 tsp evenly. Set aside.
3. Cut the orange in half. Use half
MARINADE (for fish): of it for making juice, and then
• Salt ⅛ tsp mix it with sugar, cornstarch
• Sugar ⅛ tsp and water. Take out pulp from
• White pepper a pinch
the other half of orange.
ORANGE SAUCE: 4. Heat up oil in a non-stick pan.
• Orange pulp ½ orange (~70g) Sauté the ginger. Pan-fry each
• Orange juice from ½ orange (~43g) side of the fillets until golden.
• Sugar 1½ tsp Put the fillets on a plate.
• Cornstarch 1 tsp 5. Using the same pan, pour in the
• Water 2 Tbsp
orange sauce. Let it simmer
lightly and then add in orange
pulp and raisins. Serve over
the fillets.

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