Tuesday, 19 June 2007


Serves: 4
2 cloves garlic, chopped
3 teaspoons grated or crushed ginger
3 teaspoons olive oil
grated zest and juice of 1 orange
4 bream fillets, about 150 g each
1 tsp sweet chilli sauce
3 teaspoons soy sauce
3 teasooons rice vinegar
I star anise
2-3 bok choy, cut in quarters lengthways
I teaspoon sesame oil
1 teaspoon lemon juice
salt and black pepper
(shreds of orange zest, blanched )
1. Heat the oven to 200°C. To make the marinade, combine the garlic, ginger, oil and orange zest in a small bowl, then rub the mixture over the bream fillets. Allow to marinate for 30 minutes.
2. Place the fish flat-in a baking dish. Mix together the orange juice, chilli, honey, soy sauce and vinegar, pour the liquid around the fish and add the star anise. Cover the dish tightly with foil and bake for >12 minutes. Remove the dish from the oven and leave the fish to rest for 3-5 minutes. '
3. Meanwhile, bring 5 cm of water to the boil in a steamer, or a saucepan large enough to hold a basket that all the bok choy will fit into. Steam the bok choy for >3 to 5 minutes until just tender but retaining a slight crunch.
4. Drain the bok choy halves, drizzle with sesame oil and lemon juice and season .to taste. Transfer to serving plates, top with
the fish and pour over the pan juices.(Garnish with the blanched orange zest.)

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