My brothers have been going on and on about their week-long homework regarding Nutrition Week. They have to bring packed lunches featuring healthy, balanced meals every day to school. Alex, on the other hand, is complaining of not getting to eat healthier foods, which he refers to as vegetables. I can't cook vegetables for our lunch mainly for the reason that my dad is the one doing the grocery shopping, which leaves me absolutely helpless when I see the kilos of red meat and poultry in the refrigerator, and small amounts of vegetables that can hardly be put together in the same dish.
It was quite a surprise, really, when I saw that he bought at least five kilos of fish for this weeks consumption. I happily prepared the giant trevally steaks, also known locally as talakitok to be cooked and served with my homemade sweet chili sauce. The sweet spicy bite of the sauce blended nicely with the moist and flaky fish steaks.
Trevally Steaks in Sweet Chili SauceNote: I use measuring spoons and measuring cups for my recipes, so if you're using normal utensils the measurements would not be accurate and much less than indicated
6 trevally steaks2 tsp salt1 tsp ground black pepper1/4 cup carrot slicesvegetable oil for pan-frying1/2 cup homemade sweet chili sauce (recipe)
- Clean the fish steaks thoroughly and place them in a bowl.
- Rub the steaks with salt and pepper, evenly coating all surfaces. Let sit in room temperature for 15 minutes.
- Heat oil in a shallow, flat non-stick pan and wait until it has just started smoking.
- Lower the heat to medium high.
- Pan-fry the fish steaks until golden brown on both sides and meat is thoroughly cooked. Fry the fish in batches, depending on how big your pan is. Do not overcrowd the pan.
- Drain on paper towels. Transfer to a new plate if necessary. Keep warm.
- On the same pan, saute minced garlic and carrot slices. Pour sweet chili sauce into the pan and simmer for five minutes.
- Pour heated sweet chili sauce over the fish steaks.