Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 Lapsang Souchong tea bags, steeped in 1 cup boiling hot water
- 1tablespoons fresh ginger root, peeled and grated
- 1 clove garlic, crushed
- 4tablespoons kecap manis
- 2tablespoons sweet chili sauce
- 1tablespoons honey
- 400grams trout fillets
- 1tablespoons sesame oil
- 2tablespoons peanut oil
- 200grams baby bok choy, halved lengthwise
Nutrition per serving
1500kJ / 358Cal
1500 Kilojoules or 358 Calories
17% of daily energy intake*
Protein
21.4grams
Fat
19.1grams
Carbs
22.8grams
Sugars
21.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Once the tea bags have steeped for 5 minutes, discard the bags. Stir in the ginger, garlic, kecap manis, sweet chili sauce, and honey until well blended. Let cool.
Step 2 of 4
Lay the trout fillets in a shallow glass or ceramic dish and pour the tea mixture over them. Cover and let marinate in the refrigerator for at least 4 hours, or overnight if time permits, turning the fish occasionally.
Step 3 of 4
Remove the fish, reserving the marinade, and pat dry on paper towels. Heat the sesame oil with 1 tablespoon of the peanut oil in a large, nonstick skillet, add the fish, skin side down, and cook for 2-3 minutes. Turn the fish over and cook for 3 minutes. Transfer to a warm plate and cover with aluminum foil; it will continue cooking in its own steam while you cook the bok choy.
Step 4 of 4
Heat the remaining oil in the pan over high heat, add the bok choy and stir-fry until just beginning to wilt. Pour in half the reserved marinade, bring to a boil, and cook for 3-4 minutes, until most of the liquid has evaporated and the bok choy is tender. Serve with the trout.
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