Ingredients
4 gurnard or orange roughy
1 tsp SIDS CRAZY LEMON
Cornflour, to dust
2 tsp rice bran oil
1 tbsp sesame oil
30 g root ginger, cut in matchsticks
1 red chilli, cut in matchsticks
Bunch of spring onions, shredded
3 cloves of garlic, thin sliced
400 g bok or pak choi, or choi sum
4 tbsp Kikkoman teriyaki marinade
Lime wedges, to serve
Steamed rice, to serve
Directions
Dust both sides with SIDS CRAZY LEMON and cornflour. Heat a splash of oil in a large frying pan, then drizzle the skin on each fillet with a little more oil and add to the pan, skin-side down. Cook for 2-3 minutes, turn and cook for a further minute.
Meanwhile, heat the sesame oil in a large wok and add the ginger, chilli and spring onion then cook for 2 minutes, stirring. Add the garlic and cook for a further minute, then spoon over the fish. Add the bok choi and teriyaki marinade immediately to the wok, cook over a high heat for 1 minute until wilted. Serve with the fish, lime wedges and steamed rice.
