| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains | Chinese | Fish, Simply | 1 | Servings |
INGREDIENTS
| 675 | g | Brill, 1 1/2lb |
| 45 | g | Pork belly, 1lb |
| 130 | g | Ripe tomatoes, 5oz |
| 1/2 | Red chilli seeds removed and | |
| diced | ||
| 1 | t | Freshly ground star anise |
| 1 | t | Freshly ground cinnamon |
| 1 | Garlic clove | |
| 1 | T | Fresh ginger |
| 1 | Clove | |
| 2 | T | Asian fish sauce, 15ml |
| 2 | T | Tamari soy sauce, 20ml |
| 25 | g | Demerara sugar, 3/4oz |
| Sake | ||
| Sesame oil | ||
| 2 | Pak choy | |
| 2 | Bok choy | |
| 1 | Fat, 0 Other Carbohydrates |
INSTRUCTIONS
To marinade the pork belly, pure the tomatoes, sugar, aniseed, ginger, cinnamon and garlic in a blender. Stir in the red chilli, fish sauce and halve the soy sauce add the sake and pour over the pork belly. Place into the fridge and marinade overnight. Remove from the bowl and place onto an oven tray and pour the marinade over the top. Roast in an oven for about 30 minutes until the belly pork becomes twice as crispy. While cooking prepare the brill, skin. Skin and fillet the brill into two nice folded over fillets. Chop the pak and bok choy into big pieces, heat up a hot wok and a nonstick pan on the stove. Remove the pork from the oven and allow to cook. Chop the belly into lardons and saut this in the wok with the remaining oil and soy. In the other pan fry the brill in half the olive oil and butter. Place the greens on the plate and the brill on the top. Drizzle with melted butter and serve. Converted by MC_Buster. Per serving: 95 Calories (kcal); 2g Total Fat; (16% calories from fat); 8g Protein; 16g Carbohydrate; 0mg Cholesterol; 2130mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; Converted by MM_Buster v2.0n.
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Nutrition (calculated from recipe ingredients)
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Calories: 300
Calories From Fat: 220
Total Fat: 24.5g
Cholesterol: 32.4mg
Sodium: 2213.2mg
Potassium: 484.3mg
Carbohydrates: 12.5g
Fiber: 3.5g
Sugar: 3.9g
Protein: 9.8g