Garlic and ginger fish with bok choy

Готовим Fish Garlic and ginger fish with bok choy

Soy sauce and ginger infuse this fish dish with the flavours of Asia.

Lables: High protein Low carb Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Tree nut free Wheat free
  1. Preheat oven to 180°C. Cook rice in a large saucepan of salted boiling water, following packet directions or until tender. Drain and cover to keep warm.
  2. Meanwhile, use a vegetable peeler to peel the carrot lengthways into ribbons. Combine the soy sauce, fish sauce and sugar in a bowl.
  3. Line the base and sides of a large roasting pan with foil. Divide carrot into 4 portions in lined pan. Top each with a piece of fish, then bok choy. Place remaining fish on top and pour sauce mixture over. Sprinkle with garlic, ginger and pepper. Cover with foil and secure around pan edges. Bake in preheated oven for 15 minutes or until fish flakes when tested. Place rice on plates, top with fish stacks and drizzle with pan juices. Serve with lemon.

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200g jasmine rice
1 small carrot, peeled
60ml soy sauce
2 tsp fish sauce
1 tsp caster sugar
4 nile perch fillets, halved crossways
1 bundle baby bok choy, stems trimmed, washed, dried
2 garlic cloves thinly sliced
5cm piece fresh ginger, peeled, cut into matchsticks
Freshly ground black pepper
1 lemon, cut into wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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