Thai-style fish

Aromatic and moreish. Crushed green peppercorns could be added to the soy sauce mixture for extra zing. Read more on microwave cooking here

Ingredients

700 g	White fish fillets, thick, skinned and boned (Main)
2 Tbsp	Soy sauce, thick
2 Tbsp	Ginger, grated
1 Tbsp	Cornflour
2 cloves	Garlic, crushed
1 rasher	Beehive middle bacon, minced
1 Tbsp	Canola oil, use up to 2 Tbsp
6	Button mushrooms, thinly sliced
2	Chillies, seeded and thinly sliced
1 pinch	Coriander leaves, to garnish; alternately use sliced mint or basil leaves

Directions

1. Divide the fish into 4 portions. Place in a shallow microwave casserole.
2. Combine the soy sauce, ginger, cornflour, garlic and bacon. Add a little canola oil to make a paste. Spread the mixture on top of the fish and a little around the sides.
3. Top the fish with the mushrooms and chillies. Cover and cook for 5-7 minutes, depending on the thickness of the fish. Stand for 2 minutes before serving.
4. Serve topped with the fresh herbs.

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