Brill with Asian Vegetables

Big bold flavours show fusion cooking at its best in this recipe for brill and accompaniments from Ed Baines
By Ed Baines
Brill with Asian Vegetables
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 45 minutes
  • Effort: medium

Ingredients

For the sauce

  • 25 ml sherry
  • 2.5 cm piece ginger, grated
  • 1 clove garlic, finely chopped
  • 1 orange, zest and juice
  • 50 g yellow rock sugar, available from specialist Chinese stores
  • 1 cinnamon stick
  • 1 star anise
  • 250 ml fish stock
  • 1 tsp light soy sauce
  • 1 tsp fish sauce

For the fish

  • 280 g brill fillet
  • 100 ml fish stock

For the Asian vegetables

  • 1 pak choi
  • 25 ml peanut oil
  • 1 leek, finely sliced
  • 1 red onion, finely sliced
  • 100 g green beans, topped and tailed
  • 1 clove garlic, finely crushed
  • 1 red chilli, chopped
  • 50 ml fish stock
  • handfuls coriander, chopped
  • ½ limes, juice only

Tips and Suggestions


Rock sugar is a Chinese mix of sugar and honey and is available form Asian supermarkets.

Method

1. Place all the ingredients for the sauce together in a saucepan. Bring to the boil and simmer until reduced by one third.

2. Meanwhile, preheat the oven to 220C/gas 8. Lay the fish in a baking dish and pour over the stock; bake for 12 minutes.

3. For the vegetables, cut the pak choi in half and cook in a saucepan of boiling water for about 5 minutes, until soft.

4. Heat the oil in a wok and fry the remaining vegetables.

5. Add the pak choy and stock. Stir in the chopped coriander and lime. Serve immediately with the fish and sauce.

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