A little comfort on those chilly nights, where winter has not yet bid farewell but spring isn't quite ready to embrace us with her balmy nights.
This dish scream comfort and with the added hint of chilli it will warm you from your nose to your toes.
Packed with of flavour and a punch of heat (hello ginger and chilli) this is a welcome dish in my household.
1ltr of stock (veggie, fish or chicken)
A thumb of ginger finely julienned
2 shallots sliced thinly
2 chilli’s sliced
Bok Choy and Broccolini
1 tablespoon soy
Salt and Pepper
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2 pieces of orange roughy fish or white fish of choice.
A teaspoon onion powder, salt and pepper to season fish with slivers of ginger, shallots and sliced chilli
Wrap fish in parchment paper, secure with baking twine.
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Bring stock, ginger and shallots to the boil, add soy, Bok Choy and broccolini to steam, over the same pan, add a steaming basket and add your wrapped fish parcel and allow to steam for approximately 7-10 minutes or until fish is translucent and cooked through.
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Serve fish in bowl, ladling over stock and veggies.
Serve with extra chilli or Some chilli sambal to heat things up.
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Macros per serve.
2g Fat
21g Carbs
38g Protein.
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Tip: add any veggies you like. Substitute store bought stock for homemade. Play with your Asian spices. This dish is very forgiving as long as you don't overcook your fish!
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