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Fish recipes

Cantonese-style fish

10 minutes

Roasted sweet-potato shavings with chicken and anchovies

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35 minutes

Ingredients

1 red onion, thinly sliced
Lemon-flavoured olive oil, to drizzle
6 anchovies
4 fresh bay leaves
Freshly ground black pepper
300 g mini chicken fillets
½ cup Balsamic blaze
4 sweet potatoes

Method

Preheat the oven to 180º C.

Combine all the ingredients except for the sweet potatoes. Using a potato peeler, shave the potatoes into thin slices. Toss the shavings on a baking tray with the combined ingredients.

Roast for 35 minutes until the potato shavings are soft and crispy round the edges.

Cook's note: Balsamic blaze is a reduction of Balsamic Vinegar which provides richer a sweeter flavour than everyday Balsamic Vinegar, with a thick creamy consistency. If you can't find it, simply simmer Balsamic vinegar until reduced by at least a third.

TASTE’s take:

Lemon-flavoured olive oil is a great way to add flavour. Try it in salad dressings too. If you don't have it, simply add a couple of splashes of lemon juice along with regular olive oil.

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Roasted sweet-potato shavings with chicken and anchovies

Roasted sweet-potato shavings with chicken and anchovies

Ingredients

Method