Glazed Fish With Local Greens

Yield: 4 Servings
Prep Time: 5 mins
Cook Time: 15 mins
Difficulty Level: 1/5

Ingredients

• 2 tbsps kecap manis (sweet black sauce)
• 1 tbsp lemon juice
• 2 cloves garlic, crush
• 4 x 100 g fish fillets, skin left on (try salmon, threadfin, greasy grouper or cod fish)
• 2 tbsps vegetable oil
• 50 g qing cai (Chinese chard), trim, separate stalks and rinse
• 50 g cai xin, trim, separate stalks and rinse
• 2 tbsps oyster sauce
• 1 tbsp soy sauce
• Rice, to serve (optional)

Steps

01. In a shallow dish, combine kecap manis, lemon juice and garlic. Add fish to marinade, turning to coat well.

02. Heat 1 tbsp oil in a non-stick frying pan over medium fire. Add fish, skin side down. Cook, brushing with marinade occasionally, for 3 to 4 mins each side, turning to cook for another 4 mins. Remove from pan and allow to rest, covered with foil, for 5 mins before slicing. Remove to serving plates.

03. Heat remaining oil in the same pan over medium fire. Stir-fry the vegetables with oyster and soy sauces for 1 to 2 mins until they just begin to wilt.

04. To prepare dressing, combine sugar and fish sauce in a pan. Stir over low fire until sugar dissolves. Stir in juice.

05. Serve fish with greens and rice, if you like.

Photo: Bauer/Rob Shaw