Asian braised fish with bok choy Recipe
Ingredients
1 cup fish or vegetable stock
1/2 cup fresh orange juice
1 small red chilli, deseeded, chopped
1/4 cup dark soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 star anise
4 x 175g blue-eye fillets
6 small bok choy, halved lengthways
Coriander leaves, to serve
Steamed jasmine rice, to serve
Ingredients
1 cup fish or vegetable stock
1/2 cup fresh orange juice
1 small red chilli, deseeded, chopped
1/4 cup dark soy sauce
1 tablespoon rice wine vinegar
1 tablespoon honey
1 star anise
4 x 175g blue-eye fillets
6 small bok choy, halved lengthways
Coriander leaves, to serve
Steamed jasmine rice, to serve
Asian braised fish with bok choy Recipe
Method
Step 1
Preheat oven to 160°C. Combine stock, orange juice, chilli, soy sauce, rice wine vinegar, honey and star anise in a shallow frying pan over medium-high heat. Bring to the boil.
Step 2
Add fish to frying pan. Reduce heat to low. Cover and cook for 5 minutes. Remove fish to a baking tray. Cover and keep warm in oven.
Step 3
Increase stovetop heat to medium-high. Simmer orange juice mixture for 5 minutes, or until slightly thickened.
Step 4
Meanwhile, steam bok choy over a saucepan of boiling water for 2 to 3 minutes, or until tender.
Step 5
Divide bok choy between serving plates. Top with fish and spoon over pan juices. Sprinkle with coriander leaves and serve with rice.
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