Fish with Chilli and Ginger Glaze

This one’s a family favourite in our house.
Janelle’s Chilli and Ginger Glaze is the perfect mix of sweet, spicy, and zingy – just right for drizzling over fish, prawns or even roasted veggies.

🌶️ Full of flavour
👩‍🍳 Quick to whip up
🧊 Keeps in the fridge, ready when you are

“This glaze is something I always have on hand. I make a batch at the start of the week, and it turns a simple dinner into something so delicious. Everyone loves it – even the kids!”

Watch as Janelle walks you through her go-to glaze.
You’ll want to bottle it, too.

today I’m doing another family favorite we’re making crispy fish with chili ginger glaze and herbs and macadine salad the sauce is amazing we put this on everything so we’re going to start with that so um in a saucepan we’re going to add 3/4 a cup of white vinegar 1 cup of castor sugar 4 teaspoon of fish sauce and we’re going to put in a half a cup of grated ginger this is beautiful local ginger that I picked up yesterday so um let’s just give it a quick peel and and this sauce I actually um make it about four times the recipe because as in four times the size of the recipe because I like to have it in the fridge um you know can be in there for sort of almost 2 months so I do recommend absolutely making a bigger batch so normally I make this sauce the glaze a a day before or the morning of if you’re entertaining because it is really um thickens up beautifully in the fridge so just think about it probably the day before to make it and um then it will be perfect so I have made one already the day before and you’ll see here what um it actually looks like once it’s been refrigerated for 24 hours okay so all we do is just grate half a cup of ginger and the smell is so good i love ginger my mom loved ginger must have grown up on it because it does remind me of my childhood when I actually smell ginger okay so it’s probably about half a cup okay so that goes into there and the next thing is the chilies just the uh not the super hot ones the sweet long chilies uh you still got to move the seeds if you don’t want that heat so we always do that with this recipe so just take out the seeds but you can certainly leave them in there if you like a lot of spice our family’s not so keen on the spice and the recipe could also allow for a lot more chilies as well so um we’ve probably gone a little bit mild here but by all means you can use four for this recipe and these are beautiful local chilies as well we’re very very lucky here in Bundberg we get so much beautiful fresh produce so um we’re very very spoiled so I just normally slice that pretty thin and once that’s done we will go on to the stove from a medium medium to high heat for around 7 to 8 minutes just until it starts to thicken a little bit few seeds in there little bit of spice okay perfect so in it goes so straight onto the stove 7 to 8 minutes smells divine already just give it a stir it’s ready to go on the stove we’re going to get the salad ready for this particular dish I like to actually serve up each plate individually rather than on a platter um that’s because you sort of get all of the elements and also to make sure that everyone gets a beautiful drizzle of sauce over top so we will start with um our plate and we would put just a nice little bit of mixed leaves on the plate followed by some bean sprouts and again you can use whatever vegetables that you really like this is a very much more of an Asian salad um then the next thing we will do is add some strips of cucumber i’ve just got some beautiful again local Lebanese cucumbers and make them into little ribbons so you can just do this for every plate that you’re serving that okay and some noodles just the fried noodles that you buy from the supermarket there’s a couple of brands um either one would be great then we’re going to add some sweet chili macadamia for this dish just place a couple on the plate okay the next thing we’re going to do is chop up some coriander and mint uh this is I love these one of my both of these are my favorite herbs so just roughly chop and same with the coriander and just a little bit of mint little bit of coriander and then on top of that we normally serve it with uh deep fried scolops or prawns or fish but today I’m using fish it can be battered as well so again beautiful local um coral trout here so probably just one piece is enough there and then a drizzle this is how the sauce looks after overnight being in the fridge overnight it’s a beautiful glossy glaze it is amazing i really would love you to try this and it smells beautiful and um just a drizzle of that over the top and a little bit round on the salad and I always put this sauce on the um guest table so that they can um also add more if they want so and there you have it that’s our crispy fish with chili ginger glaze and herban macadamia salad