Soy and Ginger Fish with Mushrooms and Greens
Photography Manja Wachsmuth.
A big bowl of steaming fragrant broth brimming with vegetables, brown rice and tender fish is perfect for the cold winter nights.
Serves: 4
INGREDIENTS
800 grams white fish fillets
4 tablespoons rice bran oil
1 teaspoon sesame oil
2 cloves garlic, crushed
2 teaspoons grated fresh ginger
400 grams mushrooms (I used Portobello and button)
4 stems Asian greens (use bok choy or gai larn)
2 cups chicken or vegetable stock
2 tablespoons soy sauce
2 tablespoons oyster sauce
To serve
hot, cooked brown rice or egg noodles to serve
sliced red chilli, coriander and lemon wedges to serve
sea salt and ground pepper
METHOD
Season the fish with salt and pepper.
Heat 2 tablespoons of the oil in a sauté pan and cook the fish on both sides. Transfer to a plate, cover and keep warm.
Heat the remaining oil and sesame oil in the same pan and, when hot, add the ginger and garlic and cook for 20 seconds. Add the mushrooms and cook for 5 minutes, adding a splash of stock if the pan is dry.
Add the Asian greens, the stock, soy and oyster sauces and simmer until the greens are tender.
To serve: Divide the noodles or rice between serving dishes, top with the greens and ladle over the stock. Place the fish on top and garnish with sliced chilli, coriander and lemon wedges.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.