Quick and tasty – less that 10 minutes from pan to plate.
- 4 fish fillets
- 1 teaspoon sesame oil
- 2 tablespoons kecap manis
- ¼ cup chicken stock
- 2 garlic cloves, thinly sliced
- 2 bunches choy sum, trimmed
- 1 tablespoon soy sauce
- Steamed rice to serve
Brush fish fillets with oil. Heat a large non-stick frying pan on high. Cook fish for 1-2 minutes each side. Add kecap manis and stock and cook for 2 minutes until sauce reduces and fish is cooked through.
Meanwhile, heat a wok on high. Stir-fry garlic, choy sum and soy sauce for 2 minutes, until wilted.
Serve fish and choy sum with steamed rice.
Jo Raulin, Senior Admin and HR