Summer is finally here and after a strenuous stroll around Kew Gardens (and an even more strenuous visit to the shop!) something quick, light and flavourful was called for. Serves 2
2 Sea Bass fillets
1 Thumb sized chunk of ginger peeled and cut into matchsticks
2 cloves of garlic peeled and cut into matchsticks
1 head of broccoli - broken into florets.
120g rice (I use a basmati wild rice blend for flavour and texture).
Dark soy, sesame oil, vegetable oil
Small bunch of coriander, coarsely chopped.
Cook the rice. My method is to add twice as much water by volume as rice. Bring to the boil then cover and put in the oven (110C) for 20 mins.
Put a folded sheet of foil in a steamer over boiling water. Put half the ginger and garlic on the foil. Sprinkle soy sauce, sesame oil and a grind of black pepper on the fish and put skin side down on the foil. Cover the pan and steam for 10-12 minutes.
Five minutes before the fish is ready heat some oil in a pan or wok. Add the rest of the garlic and ginger and stir fry briefly. Add the broccoli and some more soy sauce and stir fry briefly. Add a tablespoon of water, toss and cover until the broccoli is cooked. Once the rice is cooked and it to the broccoli and soy mixture and toss. Sprinkle the coriander on the fish and broccoli and serve.