Snoek with Lychee Sauce

4 pieces of boneless fillet snoek / perch / barracuda / yellow tail

¼ cup olive oil

2 teaspoons fresh thyme

1 teaspoon salt

1 teaspoon grated lemon peel

½ teaspoon black pepper

1 canned lychees with its juice

200 g fresh lychees

1 green onion

1 teaspoon chopped fresh ginger

1 teaspoon cornstarch

Preparation Method:

Wash the fish then pad dry with paper towels.

In a bowl mix the olive oil, chopped lychess, the canned lychee and 1/2 of the can’s juice, thyme, lychee juice, salt, pepper and lemon peel. Add the fish fillets to the mixture, coat them thoroughly with the marinade and leave it to marinate for 1 hour.

In a large pan fry add some oil then fry on both sides until nice golden-brown.

Add a tablespoon oil to a wok, when hot add the chopped green onion and ginger, stir fry for 30 seconds.

Add the lychee pieces from the marinade, the other half of the can’s juice, simmer for 1-2 minutes.

Dissolve the cornstarch into 100 ml water, then add to the wok stirring, and simmer for another 1 minute.

On the plates serve the fish beside boiled rice, add on top of the fish the lychee sauce. Garnish with some fresh lychees for the looks.

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