6 x 150g fillets of firm white fish (such as Kabeljou, Hake or Kingklip)
1 cup hot water
2 tsp NOMU Vegetable STOCK
1/3 cup fermented black beans
6 tbsp light soy sauce
3 tbsp sugar
1 tsp (5ml) sesame oil (optional)
3 bunches pak choi, washed
In a small saucepan, combine the hot water, Vegetable STOCK, black beans, soy sauce, sugar and sesame oil. Stir to heat and dissolve the sugar.
Bring a saucepan of water to a boil and briefly blanch the pak choi leaves until just wilted. Alternatively, steam them in a bamboo steamer placed over a wok of boiling water.
Lightly oil and season the fish. Heat a heavy-based non-stick frying pan and sear the fish on both sides until golden brown and just cooked.
To serve, place a few wilted pak choi leaves at the bottom of each bowl, place a fillet of fish on top and generously spoon over the dressing.
6 x 150g fillets of firm white fish (such as Kabeljou, Hake or Kingklip)
1 cup hot water
2 tsp NOMU Vegetable STOCK
1/3 cup fermented black beans
6 tbsp light soy sauce
3 tbsp sugar
1 tsp (5ml) sesame oil (optional)
3 bunches pak choi, washed
In a small saucepan, combine the hot water, Vegetable STOCK, black beans, soy sauce, sugar and sesame oil. Stir to heat and dissolve the sugar.
Bring a saucepan of water to a boil and briefly blanch the pak choi leaves until just wilted. Alternatively, steam them in a bamboo steamer placed over a wok of boiling water.
Lightly oil and season the fish. Heat a heavy-based non-stick frying pan and sear the fish on both sides until golden brown and just cooked.
To serve, place a few wilted pak choi leaves at the bottom of each bowl, place a fillet of fish on top and generously spoon over the dressing.
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