| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Chinese |
Food networ, Food8 |
4 |
servings |
INGREDIENTS
| 8 |
sm |
Head bok choi |
| 4 |
tb |
Soy sauce |
|
|
Sesame oil |
| 30 |
g |
Salted black beans; (1oz) |
| 1/2 |
ts |
Caster sugar |
| 1 |
sm |
Red chilli; deseeded and finely |
|
|
; chopped |
| 1/2 |
bn |
Spring onions; finely sliced |
| 1 |
bn |
Coriander; chopped |
| 1 |
|
Golf ball sized knob of ginger; peeled and |
|
|
Finely chopped |
| 2 |
|
Garlic cloves |
| 150 |
ml |
Vegetable oil; plus little extra |
|
|
; for frying (5fl oz) |
| 1/2 |
|
Lemon; Zest of |
| 4 |
|
200 g; (70z) fillets of |
|
|
; plaice |
| 1 |
|
Lemon; quartered |
INSTRUCTIONS
Pre heat the oven to 180°C/350°F/gas mark 4. Blanch the bok choi in
boiling salted water for 2 minutes, or until cooked through, drain,
refresh under cold water and pat dry. Place in a shallow, ovenproof
dish and drizzle over the soy sauce and 1 tbsp of sesame oil.
Roughly mash the black beans with the caster sugar in a bowl. Mix in
the chilli, spring onions and coriander with half the ginger and
garlic. Stir in the vegetable oil, lemon zest and 4 tbsp of sesame
oil.
Arrange the bok choi into 4 moulds. Fold the fish fillets into neat
bundles and place on top of the bok choi. Spoon the dressing over
each bundle, cover the dish with foil and bake for 20 minutes, or
until the fish is opaque right through to the centre.
Heat a little vegetable oil in a frying pan and when hot, saut. the
remaining garlic and ginger until crsipy and golden. Spoon it over
the fish and serve with lemon quarters.
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