Ingredients: |
Ingredients: Ingredients for 2 people (double for 4)
2 garlic cloves
15g fresh root ginger
1 spring onion
1/2 tsp dried chilli flakes
80g mangetout
2 x 100g basa fillets
1 carrot
130g brown rice
1 toasted sesame oil sachet (15ml)
30ml soy sauce
30ml mirin
15ml rice vinegar
Baking paper, pepper, salt
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Directions: |
Directions:Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 15-20 min or until tender with a slight bite
Meanwhile, peel and finely chop (or grate) the ginger
Combine the chopped ginger, mirin, toasted sesame oil, rice vinegar, soy sauce and chilli flakes (Can't handle the heat? Go easy!) in a bowl
Mix well – this is your marinade
Cut up 4 [8] A3 size sheets of baking paper (or tin foil)
Lay each basa fillet in between 2 sheets (doubling it up prevents any leakages!) and add the parcels to a baking tray
Spoon the marinade over each basa evenly
Scrunch the edges of the baking paper together around the fish to form a sealed parcel
Put the baking tray in the oven for 15 min or until the fish is cooked
Tip: your fish is cooked when it turns opaque and flakes easily
Meanwhile, peel and finely chop (or grate) the garlic
Trim then slice the spring onion[s] finely
Peel the carrot[s], then continue to peel lengths until you end up with a pile of carrot 'ribbons'
Once the rice is nearly tender, add the chopped garlic and mange tout to the same pot
Cook for a further 5 min before draining everything
Once drained, season lightly with saltand pepper and stir through the carrot ribbons until they've wilted slightly
Serve the fish with the vegetable rice to the side
Pour the sauce all over and garnish with the sliced spring onion
Enjoy!
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This recipe for Snappy Asian Salmon, by 