Brill with Asian vegetables

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.

Cook's note
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 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 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 garlic clove, finely crushed
1 red chilli, chopped
50ml fish stock
handful Coriander, chopped
½ lime, juice only

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