Ty Samuel Bridgewater

INSTRUCTIONS

First, prepare your Pickle Ginger Sauce.
Peel ginger. Thinly slice garlic cloves, red chilli and ginger.
Place all ingredients into a saucepan on medium heat. Reduce heat slightly until sauce reaches a honey consistency then put it to the side.
To prepare the Aromatic Asian Soy, combine all ingredients into a saucepan on medium heat and let it cook out for a total of 20 minutes.
While that simmers away, prepare the coral trout and Asian greens.
Cut snake beans into 3cm (from an Asian grocer).
Halve the cherry tomatoes.
Pull apart the shimeji mushrooms.
Cut bok choy in half, separate the stem from the leaves and finely slice the stems.

Next, prepare your coral trout.
Cut coral trout into 4 x 200gm pieces.
Heat your oven to 185degrees.
Rub oil, salt and pepper into the fish.
Place one side down onto the grill for a total of 4 minutes.
Then put fish into the oven for no longer than 10 minutes.
Heat a pan on high and fry off your shimeji mushrooms until they have some brown colour to them.
Add snake beans and stems of the bok choy and cook for a further minute. Toss in your cherry tomatoes and cashew nuts then add 120mls of your Aromatic Asian Sauce. Cook for no longer than 3 minutes. Once you turn the heat off, stir in the green leaves of the bok choy.
Place Asian greens with sauce on your plate with BBQ coral trout on top. Add a tablespoon of Pickle Ginger Sauce on top of the fish and serve with some fresh Thai basil.