Chinese braised haddock

Very easy to make, high on flavours, low on fat and good for the budget.

Can be prepared ahead and then reheated in a hot oven for about 30 minutes.

Serves 2

2 x 150g haddock fillets, skinned

Sea salt, black pepper and olive oil

2 tablespoons sunflower oil

1 red onion, finely sliced

2/3 cloves garlic, chopped

thumb size piece ginger, chopped

1 red chilli, chopped

1 red pepper, deseeded & chopped

2 scallions, chopped

2 tablespoons soy

2 tablespoons rice vinegar

150ml chicken stock

Set oven 180c gas 4.

Start the fish, season well with salt, pepper and a drizzle of olive oil, keep in the fridge

until you are ready to cook. Heat the sunflower oil and sauté the onion, garlic, ginger, chilli,

red pepper and scallions for a few minutes, add in the soy, rice vinegar and stock, bubble up

for a few minutes, tip the lot into a baking dish. Now heat a nonstick pan and cook the fish for

minute or two on each side until nicely browned. Slide the fillets on to the baking dish

and cook in the oven for about 30 minutes, taste for seasoning, finish with a little extra chopped

chilli, coriander and a drizzle of oil, delicious with basmati or jasmine rice.