1/2 kg 1/2" thick Singhara filets, you can use any firm, white fish like sole, surmai, bekti or sea bass.
1/2 cup Dark Soy, I use natural Kikkoman, check out Yamoto Ya Japanese store in HUDA market, Gurgaon
1 cup Bell pepper slivers, I use only red and yellow because I want the sweetness to come out, the green is more for colour :)
2 tbsp Lemon Rind, fine slivers
4-6 Garlic cloves, smashed and minced
1 tbsp Ginger, fine slivers
1 tbsp Fish Sauce, I use Real Thai, if you like the flavour, add another dash
1 tbsp Sesame Oil
1 tsp Red Chilli Paste, you can use as little or as much as you like
1 tbsp Olive Oil
1 tsp Brown Sugar, just to offset the soy and fish sauce
Salt, if need be, soy is salty
Wash and dry the fillets, you can make one large or cut into 2, one large cooks faster and stays moist if you don't overcook it. Place the fish in a pie deep baking dish and drizzle with the olive oil. Mix together the soy, fish sauce, sesame oil, chilli paste and brown sugar. Top the fish with the bell peppers, ginger, garlic and lemon rind, pour the sauce mix over it, the fish should be half submerged. Give it a little shake so everything settles in together. Cover with foil and bake in a pre-heated oven at 200C for 15 minutes. Remove and check to see if the fish flakes easily, it shouldn't be all 'white', it should be moist looking. Cook for another few minutes if need be. Serve with white rice or boiled noodles. As condiments you can keep fresh coriander sprigs, dried fish, prawn crackers or chilli paste to change the flavour of your portion of the meal! There is another variation I love, but more in winters, the mixed mushrooms version. I use button, Enoki and Shiitake and the sauces, that's it! It's fantastic! Enjoy!