Ed Baines
from
Great Food Live
Big bold flavours show fusion cooking at its best in this recipe for brill and accompaniments from Ed Baines
Big bold flavours show fusion cooking at its best in this recipe for brill and accompaniments from Ed Baines
Brill with Asian vegetables
Method
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.
Cook's note
Rock sugar is a Chinese mix of sugar and honey and is available form Asian supermarkets.
Prep:
45 min
Cook: 35 min
Cook: 35 min
Ingredients
For the sauce
25ml Sherry2.5 cm piece ginger root, grated
1 garlic clove, 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 fillet100ml fish stock
For the Asian vegetables
1 pak choi25ml peanut oil
1 leek, finely sliced
1 red onion, finely sliced
100g green beans, topped and tailed
1 garlic clove, finely crushed
1 red chilli, chopped
50ml fish stock
handful Coriander, chopped
½ lime, juice only
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