Fish with coriander chilli sauce from Great Asian Food by Australian Women's Weekly

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Notes about this recipe

  • Gio on September 30, 2015

    Pg. 123. We used Gulf of Maine Pollock fillets from our CSF share and that worked very well. No adjustments were made and directions were followed as written which created a spicy, briny clean fish flavor, The plate was attractive to serve. Loved the little salad under the fish

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