Baked cod with chilli and ginger – delicious!

17 Mar

DSCI0082I love fish but wanted something different that would fit in with my Slimming World eating plan.  This was exactly that! I can honestly say that every mouthful was delicious. I served it with steamed broccoli and stir fried vegetables for added texture, although a side of boiled rice or noodles with the broccoli would be just as nice I’m sure.

The recipe calls for Piquant Peppers (Peppadew) from a jar. These are round in shape, similar to Scotch Bonnets, but there the similarity ends.  They are relatively mild although you will detect a slight heat which is enhanced by the sweetness of the chopped stem ginger.

Peppadew is the brand name of sweet piquanté peppers,  grown in the Limpopo province of South Africa. This type of piquante pepper was first discovered in early 1993 and introduced to market later that same decade.The flavour of the Peppadew fruit is sweet, with mild heat of around 1,177 on the Scoville scale.   To put this into context Jalapeños have 2,500–10,000 Scoville  heat units.

Here is the recipe. I found it in a Woman and Home publication but could not find a link to it on their website

Baked cod with chilli and ginger               Serves 2 (easily doubled)

  • 1 clove garlic, sliced
  • 1 piece stem ginger, chopped plus 1 tbsp ginger syrup from the jar
  • 4 Peppadew peppers from a jar, drained and sliced
  • 2 pieces of of cod fillet
  • 1 tbsp Japanese soy sauce (Kikkoman)
  1. Heat the oven to 200C/180C fan/gas 6.
  2. Place the fish in an ovenproof dish. Scatter the garlic, chilli and stem ginger over the top.
  3. Mix together the soy sauce and ginger syrup and pour over the fish.
  4. Bake in the oven for 10 – 15 minutes or until the fish is cooked through.

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