The tender juicy fish is broiled with potatoes, peppers, onion, tomato, chorizo and olives in one pan to create that heavenly char. The rich brown sauce will make dinner extra delicious. Everything can be done in one pan under 30 minutes. {Gluten Free adaptable}
If you haven’t heard of Macanese food, it is a cuisine that is unique to Macau. The cuisine itself is indeed a melting pot that is rooted with southern Chinese and Portuguese cuisines, with significant influences from Southeast Asia. Their spices used in the cuisine range from Europe, Latin America, Africa, India, and Southeast Asia, as well as local Chinese ingredients. Look at my African chicken recipe and you’ll get an idea how great Macanese food is.
The first time I had Macanese baked fish was when I was traveling in Macau. I was hooked immediately to the bold flavor and beautifully charred veggies.
Originally this dish is made with Bacalhau, or dried salty cod. The recipe runs super lengthy because it consists steps such as rehydrating the fish and cook different ingredients and sauce on stove top.
To make the dish less fussy and more practical to make on a weekday evening, I largely changed the cooking method, so you will use less than one third of the time to make this dish in one pan. Pretty amazing isn’t it?
Highlight of the recipe
- Turn on broiler to get everything cooked in 5 minutes.
You heard me right! It only takes 5 to 6 minutes to cook through the fish and veggies with beautifully charred surface.
You do need to bake the potatoes a bit longer (15 minutes). But since you can use the time to prep other veggies, dinner will be on table in 20 minutes or so. - Microwaved sauce
The original version requires reducing the sauce on stove top. To make it easier, I microwaved the sauce for a minute instead. The garlic will be cooked and less pungent. And the sauce will thicken up nicely. - Juicy and tender fish without effort
The recipe works almost for all types of fish. Just make sure you select fillet that is around 3/4 to 1-inch (about 2-cm) thickness.
I’ve tried the recipes using skin-on salmon and cod. When using a skin on cut, it creates a beautifully browned skin. The cod resulted in perfect flaky tender meat. - Change things up
Want to change up the seasonings? Check out my Sichuan dry rub, black bean sauce, General Tso sauce, and orange sauce. They all work great in this recipe, to replace the original brown sauce.
Making a healthy delicious one pan dinner just became so easy, isn’t it?
More delicious one pan dinner
- One-Pan Roast Chicken And Vegetables
- African Chicken (Macanese One-Pan Chicken Curry)
- One Pot Chicken and Rice Casserole
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
This post is sponsored by Idaho Potato Commission. All opinions expressed are my own. Thank you so much for supporting the companies that keep this this blog going.
Macanese Broiled Fish with Potato and Peppers (One Pan Dinner)
Ingredients
- 1.5 lbs (680 g) baby potatoes , halved
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 lb (450 g) fish fillet (*Footnote 1)
- 1/2 lb (230 g) raw chorizo , cut to 3/4" (1.5 cm) chunks
- 1 cup cherry tomatoes
- 3 bell peppers , cut to bite-size
- 1/2 white onion , thinly sliced
- 1 lemon , sliced
- 1/3 cup olives , black and/or green
- chopped parsley or green onion , for garnish (Optional)
Sauce
- 1 clove garlic , minced
- 2 tablespoons soy sauce (or tamari for gluten free option)
- 2 tablespoons dry sherry (or Shaoxing wine)
- 2 teaspoons sugar
- 2 tablespoons cornstarch
- 1/2 teaspoon paprika , smoked
Instructions
- Adjust the oven rack to top third. Preheat oven to 400 degrees F (200 C). Line a baking sheet with aluminum foil for easy clean, if using.
- Add the potatoes with 2 tablespoons oil, salt and black pepper in a large bowl. Toss to mix well. Spread onto the baking sheet. Bake for 15 minutes.
- Meanwhile, prepare the other ingredients. Whisk all the the sauce ingredients in a small bowl with 2 tablespoons water. Heat in microwave for 30 seconds. Stir to dissolve the sugar and mix well. Microwave for another 30 seconds, stir again. The sauce should thicken enough to coat the back of a spoon.
- Toss the tomatoes, peppers, and onions with the rest 1 tablespoon oil.
- When the potatoes are ready, toss it to prevent it from sticking to the sheet pan. Transfer the fish on top, drizzle with a bit oil, and spread lemon slices on top (*Footnote 2). Arrange the chorizo, tomatoes, peppers, onions, and olives around the fish.
- Turn on broiler. Return the baking sheet to the oven and broil for 5 to 6 minutes, until the fish is almost cooked through and the veggies are charred.
- Drizzle the sauce over the fish and the veggies. Broil for another 1 to 2 minutes to let the sauce thickens.
- Garnish with parsley or green onion, if using. Serve hot as a main dish.
Notes
- Almost any fish fillet will work in this recipe, as long as it’s less than 1-inch thick.
- If you use skin on fish, place the lemons underneath and the fish on top, skin side up. The broiler will crisp up the skin beautifully to create a nice char.
