Ingredients
15 total- 300g Tenderstem broccoli
- 2 pak choi, halved vertically
- 4 skinless cod fillets
- 1 red chilli, deseeded
- 5 cm piece ginger, peeled
- 3 salad onions
- 3 garlic cloves, peeled
- 20g coriander
- 500ml coconut water
- 1 fish stock cube
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 2 tbsp shaoxing wine
- 1 tbsp runny honey
- 200g wholegrain rice
Method
5 stepsStep 1
Preheat the oven to 180°C/160°C fan/ gas 4 and line an ovenproof dish with baking paper. Scatter the broccoli and pak choi evenly over the base, then arrange the cod fillets on top.
Step 2
Chop half the chilli and ginger and 2 salad onions; put in a blender with the garlic and coriander. Add the coconut water, stock cube, soy and fish sauces, wine and honey; blitz to a smooth broth.
Step 3
Pour the broth over the fish – the fillets should be level but not submerged. Braise in the oven for 30 mins.
Step 4
Meanwhile, cook the rice as per pack instructions. Finely dice the remaining red chilli half and cut the final salad onion and remaining ginger into thin strips.
Step 5
Divide the rice between plates or bowls and top with the fish and veg. Scatter over the ginger, chilli and salad onion, and serve immediately.