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Pan-fried Brill With A Hot Chinese Salad Of Pork Belly

January 28, 2023

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) ---------------------------------------------- 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