Lacquered broiled fish, jasmine rice, jade-green bok choy

≈ $2.24/serving$2.68at the cheapest of your stores this week · 8 ingredients on sale

Ingredients

• trout350 g
• bok choy2 ea
• jasmine rice1 cup
• soy sauce3 tbsp
• white sugar1 tbsp
• ginger1 thumb
• garlic1 clove
• sesame oil2 tsp

Method

1Start the rice

• •Rinse the rice in a fine mesh sieve until the water runs clear.
• •Add the rice to a pot with 1¼ cups salted water and bring to a boil.
• •Reduce the heat to low, cover, and cook 15 minutes until the grains are tender.
• •Rest covered off the heat 5 minutes.

2Make the glaze

• •Meanwhile, grate the ginger and garlic.
• •Simmer the ginger and garlic with the soy sauce, sugar and 2 tbsp water in a small pan 2 to 3 minutes until it coats a spoon.

3Broil the trout

• •Set the broiler to high with a rack about 6 inches below the element.
• •Lay the trout fillets skin-down on a lined pan and brush thickly with half of the glaze.
• •Broil 5 minutes.
• •Brush with the rest of the glaze and broil 2 to 3 minutes more, until lacquered and flaking.

4Sear the bok choy

• •Halve the bok choy lengthwise.
• •Sear the bok choy cut-side down in 1 tbsp oil over high heat, 2 minutes to a hard char.
• •Flip and cook 1 minute with a splash of water and a lid, until the stems are crisp-tender.
• •Drizzle with the sesame oil.

5Plate

• •Spoon the rice onto plates.
• •Set the trout on top.
• •Serve the bok choy alongside.