Fish with Sizzled Ginger, Chili & Garlic, Asian Greens & Coconut Rice
- Prep time: 25 minutes
- Calories: 410
- 3⁄4 Cup of Jasmine Rice
- 1 160g Pack of Coconut Milk
- 1 of Ginger
- 2 of Garlic Clove
- 1 of Red Chili
- 2 of Spring Onion
- 2 of Fish Fillets (Skin On)
- 2 x 5g Pack of Soy Sauce
- 1⁄2 Bunch of Chinese Broccoli
- 1 of Pak Choy
Make Coconut Rice:In a pot, bring 1 cup water and coconut milk to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.
Prepare Ingredients:Peel and cut ginger into matchsticks. Peel and thinly slice garlic. Thinly slice red chili. Thinly slice spring onion into 5-7 cm long pieces. Trim ends off pak choy and Chinese broccoli. Slice pak choy lengthways into quarters. Pat dry fish with paper towel. Season, then score the skin of each fillet 3 times. Put a pot of salted water on to boil.
Cook Fish:Heat a heavy-based pan and add 1 Tbsp oil. Once hot, fry the fish, skin-side down. Cook for 5 minutes or until the skin is very crisp and golden. The fish will be almost cooked through. Turn over, cook for another 2-3 minutes until cooked through. Transfer to a serving plate and keep warm.
Sizzle Aromatics:Heat 1⁄2 Tbsp sunflower oil in the same pan, then fry the ginger, garlic and chilies for about 2 minutes until golden. Take off the heat and toss in the spring onions, cook for 2 minutes.
Cook Greens:Add pak choy and Chinese broccoli to the pot of boiling water. Boil until cooked through and bright green, about 1-2 minutes. Drain greens and season with salt and pepper, toss with a dash of soy sauce and little oil if desired.
You Plate It:Splash the fish with soy sauce (to taste) and spoon over the contents of the pan, then divide between plates. Serve with coconut rice and greens. Enjoy!