Asian Spiced Trevally served with Shanghai Bokchoy and Green Beans
There is nothing better than fish for Good Friday – it is a tradition and why not!! So here is a little twist to your fish fiesta to contemplate Easter and all that it means. I hope you enjoy your special occasion and love this simple seafood dish that reminds you – it is all about the ingredients! serves 2
- 1 whole Trevally – medium size – cleaned and gutted – scales removed
- 1 knob ginger
- 1 red chilli
- 6-8 chives
- 1/2 bunch coriander
- 1/2 bunch dill
- 2 garlic cloves
- juice of 2-3 limes or lemons
- 1/3 cup sesame oil
- fresh coriander
- fresh dill
- garlic chives
- Shanghai Bokchoy and Green Beans
- grapeseed oil
- 1 clove garlic – crushed with the back of a fork
- 2 bunches of Shanghai BokChoy leaves trimmed at the stem
- 1 handful of green beans
- 1Tbs sesame oil
- 1 Tbs soy sauce
- 1 Tbs mirin
- 2 tsps sesame seeds
- Check the fish for scales and remove any that are left
- Slice shallow diagonal cuts through the skin of the fish on both sides
- In a pestle and mortar combine the ginger, chilli. chives. coriander, dill and garlic.
- Grind to a rough paste – you want the ingredients bruised to impart flavour – they do not need to be pounded to a true paste. (Although you can if you wish)
- Add the juice of lemon or lime
- Mush the rough paste all over the fish and drizzle over the sesame oil.
- Fill the cavity of the fish with the lemon/lime halves left over
- Heat the oven to 180C
- Place the fish onto a baking sheet lined with baking paper.
- Put into the hot oven and cook for 10-15 minutes
- Carefully turn the fish over and cook for a further 10 minutes or until the flesh is opaque and falls away when touched with a knife
Shanghai Bokchoy and Green Beans
- Heat the grapeseed oil in a wok until hot and add the garlic.
- Cook 1 minute until the aroma hits you!
- Add the beans and toss for 1 minute
- Add the bokchoy leaves and toss together
- Cook for 2-3 minutes maximum – you just want them wilted but not overcooked.
- Add in the combined sauces and toss together to warm through
- Toss with sesame seeds and serve
Tip: You need to keep an eye on the fish as the cooking time will depend on it’s size![br]When the fish is cooked – take it from the oven and top with the fresh coriander, dill and chives to serve. Sprinkle with sea salt and freshly cracked pepper.