You Will Need:

Sauce

3 smallish leeks, finely sliced (reserve tops)
Ina Paarman’s Green Onion Seasoning
1 T (15 ml) canola oil
1 cm length of ginger, grated or finely chopped
2 cloves garlic, thinly sliced
1/2 cup (125 ml) Ina Paarman’s Honey & Soy Coat & Cook Sauce
1/4 cup (60 ml) water
1 x 25 g Ina Paarman’s Liquid Fish Stock
1 lime or lemon, sliced

Sauce

3 smallish leeks, finely sliced (reserve tops)
Ina Paarman’s Green Onion Seasoning
1 T (15 ml) canola oil
1 cm length of ginger, grated or finely chopped
2 cloves garlic, thinly sliced
1/2 cup (125 ml) Ina Paarman’s Honey & Soy Coat & Cook Sauce
1/4 cup (60 ml) water
1 x 25 g Ina Paarman’s Liquid Fish Stock
1 lime or lemon, sliced

Ina’s Tip

The rice noodles are sometimes called glass noodles or Pad Thai Noodles.

Method:

Adjust the oven rack to the middle position and preheat oven to 200 °C.

Butter a medium size ovenproof dish.

Season the fish lightly with Fish Spice or Lemon & Black Pepper Seasoning. Leave to stand while preparing sauce.

Sauté leeks pre-seasoned with Green Onion Seasoning, in canola oil for about 5 minutes until soft.

In the pan with sauteed leeks, combine the remaining sauce ingredients except the lime slices and stir to mix. Just bring to the boil. Leave to cool for 5 minutes.

Pour half of the sauce into the prepared dish.

Place the fish in the dish and pour the remaining sauce over.

Place a slice of lime or lemon on top of each portion of fish.

Cover dish with wet baking paper.

Bake for ± 15 - 20 minutes until just done.

Serve with buttered rice noodles and a salad.