The sauce for this fish reminds me of one of the sauces they have at Japanese Village. Very good. The sauce works for shrimp or chicken too.
Ginger Lime sauce
2 tblsp grated fresh ginger
2 cloves garlic crushed
2 tblsp spenda, or sugar
1/2 of a lime, juiced
2 tblsp water
2 tblsp fish sauce
1/2 tsp chili garlic paste (optional, adds heat)
mix it all up in a bowl.
for the fish part:
1/2 a cucumber
1 tblsp coconut oil or peanut oil
salt and pepper to taste
18 oz of fish fillets, sea bass, red snapper, sole, flounder, tilapia, orange roughy or mahi mahi
split the cucumber in half the long way and use a spoon to remove the seeds from inside. then grate the cucumber on your box grater the long way, trying to get the longest possible strands of cucumber. gather up the shredded cucumber and dump it into the bowl with the dipping sauce.
in a large skillet, add your oil and set heat to medium high. salt and pepper your fish fillets and put them in the skillet once it is hot. cook 4-5 min per side.
when serving, fish out the cucumber strands from the sauce and dump on top of the fish fillets. drizzle a bit more sauce on top too if needed. serve immediately.
