Cooking, Recipes, Wine............ and Ethical Foie Gras - At Last!

This fish recipe is absolutely fantastic.  It's so fresh, not overpowered by ginger - it just really brings out the flavour of the fish...........

You'll need:

Haddock, cod or other white fish fillet
Fresh ginger – 3 strips per person
Spring onion – 3 per person – finely sliced diagonally
Bok choi – 1 per person
Cooked rice

For the sauce:

Finely chopped chilli – red or green
1 large clove garlic
5 tablespoons heavy soy sauce
1 tablespoon grape or nut oil
1 tablespoon sesame oil

Cook some plain rice and place a good portion in the middle of 30cm of kitchen foil (or baking parchment if you can make parcels from it).

for each portion:
Place the bok choi on top of the rice with a small amount of spring onion.

Place the fish on top of the bok choi
On top of the fish, place the strips of ginger, the spring onion and then the sauce

Seal foil/parchment
Cook 18 minutes – or longer if fish is particularly thick

We tried this with other vegetables substituted for the bok choi (asparagus / mange tout) and that's only slightly less oriental and pretty good too.

The other great thing about this recipe is the absolutely minimal washing up......  that's why we put the Celaschi name on it.