Asian Crumbed Fish w/ Chinese Broccoli & Brown Rice

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SERVES FOUR
PREP TIME: 20 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE FISH

2-3 PIECES WHITE FISH, SLICED, I USED BARRAMUNDI

1/2 CUP PANKO CRUMBS

2 TSP CHINESE FIVE SPICE

2 TSP CORIANDER LEAVES

1 TSP CHILLI POWDER

CRACK SALT & PEPPER

1 EGG, WHISKED IN BOWL

FOR THE RICE

1 CUP BROWN RICE, COOKED AND COOLED

FOR THE BROCCOLI

1-2 BUNCHES CHINESE BROCCOLI

4 STALKS SPRING ONION, DICED

1/2 CUP CORIANDER. LEAVES TORN

1/2 CUP MINT, LEAVES TORN

FOR THE ASIAN DRESSING

3-4 GARLIC CLOVES, MINCED

1/2 RED CHILLI, DE-SEEDED AND FINELY CHOPPED

JUICE OF 1 LIME

2 TSP SESAME OIL

2 TSP TAMARI

2 TSP FISH SAUCE

TO SERVE

FRIED SHALLOTS

TORN CORIANDER LEAVES

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Utensils

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GARLIC MINCER

SHARP KNIVES

2X FRY PANS

RICE COOKER OR MEDIUM SAUCEPAN

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Method

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1. COOK RICE IN A RICE COOKER OR BRING TO THE BOIL WITH DOUBLE THE AMOUNT OF WATER AND SIMMER FOR 15 MINS

2. SLICE THE FISH AND PREPARE THE PANKO CRUMBS AND SPICES IN ONE BOWL, EGG IN ANOTHER

3. DIP THE FISH IN THE EGG BEFORE COATING IN CRUMBS AND SITTING IN A PLATE

4. PREPARE ALL OF CHINESE BROCCOLI INGREDIENTS, STIRRING THE DRESSING TOGETHER IN A SMALL RAMEKIN

5. IN ONE FRY PAN ADD A SPLASH OF SESAME OIL, OVER MEDIUM HEAT. ADD THE CHINESE BROCCOLI AND POUR OVER THE DRESSING. ADD THE HERBS, SPRING ONION AND MIX THROUGH

6. IN ANOTHER FRY PAN OVER MEDIUM HEAT, ADD A SPLASH OF OIL BEFORE ADDING THE FISH. COOK FOR 4 MINS OR UNTIL GOLDEN ON ONE SIDE BEFORE FLIPPING

7. DIVIDE RICE BETWEEN BOWLS, TOP WITH BROCCOLI AND FISH. SPRINKLE FRIED SHALLOTS AND TORN CORIANDER LEAVES - ENJOY !

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