2012/01/25 by Varga László
Ingredients (4 persons)
- 4 pieces of boneless fillet perch
- ¼ cup olive oil
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 1 teaspoon grated lemon peel
- ½ teaspoon black pepper
- 1 canned lychees with its juice
- 200 g fresh lychees
- 1 green onion
- 1 teaspoon chopped fresh ginger
- 1 teaspoon cornstarch
Preparation Method:
- Wash the fish then pad dry with paper towels.
- In a bowl mix the olive oil, chopped lychess, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture, coat them thoroughly with the marinade and leave it to marinate for 1 hour.
- In a large pan fry add some oil then fry on both sides until nice golden-brown.
- Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir fry for 30 seconds.
- Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.
- Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.
- On the plates serve the perch beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.
Category Fish | Tags: , Asian, fish, ginger, lemon peel, lychee, thyme
[…] into an unknown flavor profile by cooking up some lychee sauce to go with fish (or chicken!) to add a hint of tropical sweetness to a main […]
Hi ,
I am a salmon lover tks for this special dish
Salmon with lychee sauce
Leegoh
Thank you too Leegoh!
The lychee has a history and cultivation going back as far as 2000 BC according to records in China. Cultivation began in the area of southern China, Malaysia, and Vietnam. Wild trees still grow in parts of southern China and on Hainan Island. There are many stories of the fruit’s use as a delicacy in the Chinese Imperial Court. It was first described and introduced to the west in 1782.-*..,
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