Its NEARLY the weekend, so you know what that means! Takeaway time! Maybe not, they cost a fortune, they have so many unnecessary calories in them and usually leave you with an upset stomach. So why not sack off the paper menus this weekend and make your own FAKEAWAY!
Normally making classic takeaway dishes such as curries and Chinese orientated, I would usually use chicken. But traditionally speaking they use so much fish in Asia, so I decide why not change it up! I marinated the white fish fillets in this beautifully rich Asian marinade including, heaps of ginger, garlic and soy. I cooked it slowly, steaming it within its marinade and it came out so flakey and flavoursome.
The dish needed some carbs so soak up the beautiful juices from the fish, so I decide to make some egg fried rice. Normally its made with white rice, and it can be heavy and make me bloat, so I swapped it for brown rice, which actually worked so nicely with the powerful flavours. I kept it simple with only some peas, spring onions and a couple diced carrots. This meant that you could really taste all the beautiful flavours in the fish jus.
On the side I made some delicious crisp Chinese vegetables. You can use whichever vegetables you fancy for this side, however I went for a couple of bulbs of pac choi ( a traditional Chinese vegetable), and a packet of frozen Asian mixed vegetables. This included peppers, onions, water chestnuts, bamboo shoots and more. I simply stir fried this with tonnes of garlic, chilli and sesame, allowing them to still have a little el dente bite.
Marinated Asian fish
Egg fried rice
For the fish...
- 2 white fish of choice
- 3 tbsp soy (GF)
- 2 cloves of garlic
- 1 large thumb of ginger
- 1 tsp chilli flakes
- 1/2 lime squeezed
For the rice..
- 1/2 cup of brown rice
- 1/2 cup frozen peas/carrots
- 2 spring onions
- 3 eggs
For the vegetables..
- Chinese veg of choice: I use 2 bulbs of pac choi, and 1/2 bag of mixed Asian vegetables
- 2 cloves of garlic
- thumb of ginger
- 1 onion
- 2 spring onions
- 2 tbsp sesame oil
- 1 tbsp soy sauce (GF)
- 1 tsp paprika
- 1tsp cumin
- 1tsp chilli flakes
- 1tsp sesame seeds
- squeeze honey
- Firstly you need to marinate your fish. Place the fillets in a bowl and add in all of your fish marinating ingredients. Season with salt and pepper and mix around the juices so all of the fish is covered. Place a lid on and leave until ready to cook.
- Now you need to put your rice on. My rice isn't pre cooked so it took 45 minutes to cook. Judge this on the time it says it takes on your packet.
- Meanwhile chop up your onion garlic ginger and spring onions for your vegetable dish. Make sure your ginger and garlic is finely chopped so it dosn't over power your mouthful. Firstly heat up a large pan/ wok and add in your onion and sweat down for a couple minutes. Next add the garlic ginger and spring onion, turn down the heat and cook until soft.
- Whilst this is cooking, crack your eggs into a bowl, beat until mixed and add some salt and pepper.
- Ensure all your vegetables are washed and ready to cook. Add the spices and sauces into your veg mix and stir. Now add in your vegetables and cover them with all the juices. Continue to cook for approx 10 minutes.
- Heat up a large flat fan for your fish, let it heat up and then add in your fish with ALL of the marinate. Cook for approx 5 mins on one side and then gently turn and repeat on the other side. Make sure the temperature is down low so it slowly steams and doesn't burn.
- Meanwhile drain your rice, add the spring onion and some oil to the pan and cook for one minute. Now add in your rice, peas, carrots and egg mixture. Continue to stir until the egg solidifies and combines in with the rice. Approx 5 minutes.
- Everything should now be ready. Serve all together :)
- Theres a few elements to this dish, and a little time keeping in the final few minutes. Get someone you trust to help you with the final pieces to ensure they all cook at the same time.
- Marinate your fish for as long as possible to allow all the flavours to combine and infuse