Asian Spiced Trevally served with Shanghai Bokchoy and Green Beans
- 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
- 1 Tbs 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
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.