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Brill with Asian vegetables
- Prep time:
- 45 mins
- Cook time:
- 35 mins
- Serves:
- 2
Big bold flavours show fusion cooking at its best in this recipe for brill and accompaniments from Ed Baines
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Tips and suggestions
- Cooks Tips...
-
Rock sugar is a Chinese mix of sugar and honey and is available form Asian supermarkets.
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Ingredients
For the sauce
- 25ml Sherry
- 2.5 cm piece Ginger, grated
- 1 clove Garlic, finely chopped
- 1 Orange, zest and juice
- 50g yellow rock Sugar, available from specialist Chinese stores
- 1 cinnamon stick
- 1 Star anise
- 250ml fish stock
- 1 tsp light Soy sauce
- 1 tsp Fish Sauce
For the fish
- 280g brill fillet
- 100ml fish stock
For the Asian vegetables
- 1 pak choi
- 25ml peanut oil
- 1 leek, finely sliced
- 1 red Onion, finely sliced
- 100g green beans, topped and tailed
- 1 clove Garlic, finely crushed
- 1 red chilli, chopped
- 50ml fish stock
- handful Coriander, chopped
- ½ limes, juice only
Method
1. Place all the ingredients for the sauce together in a saucepan. Bring to the boil and simmer until reduced by one third.2. Meanwhile, preheat the oven to 220C/gas 8. Lay the fish in a baking dish and pour over the stock; bake for 12 minutes.
3. For the vegetables, cut the pak choi in half and cook in a saucepan of boiling water for about 5 minutes, until soft.
4. Heat the oil in a wok and fry the remaining vegetables.
5. Add the pak choy and stock. Stir in the chopped coriander and lime. Serve immediately with the fish and sauce.
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