Satay Fish With Bok Choy

Serves: 4

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Ingredients

2 tbs Melrose Almond, Brazil & Cashew Nut Spread

1 1/2 tbs salt-reduced soy sauce

1 tbs mirin

1 tbs lemon juice

1 tsp grated fresh ginger

600g firm white fish fillets, cut into 5cm pieces

2 bunches baby bok choy, trimmed., leaves separated, washed

long red chilli seeded, thinly sliced, to garnish

1/2 cup coriander leaves

2 cups steamed rice, to serve

Method

Place the Melrose Almond, Brazil & Cashew Spread, soy, mirin, lemon juice and ginger in a small bowl and whisk until well combined and smooth.

Place fish in a single layer in a shallow non-metallic dish. Pour over marinade and stir to coat. Cover and set aside to marinate in refrigerator for 30 minutes.

Preheat oven to 200 °, line a large baking tray with baking paper and place a wire rack over the lined tray.

Remove fish from marinade and place in a single layer on the prepared rack. Bake for 10-15 minutes (depending on the thickness of the fish) or until cooked through and golden.

Tip the marinade into a small saucepan and bring to the boil, simmer for 1-2 minutes.

Meanwhile, blanch the bok choy in saucepan of boiling water for 30 seconds, drain well.

To serve, divide the bok choy among bowls, top with pieces of fish and garnish with sliced chilli and coriander leaves.

Serve with steamed rice and drizzle with heated marinade.