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Ingredients
- 1 cup fish or vegetable stock
- 2/3 cup fresh orange juice
- 1 small red chili de-seeded, chopped
- 1/3 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1 star anise
- 4 6 oz cod fillets
- 6 small bok choy halved lengthways
- Fresh cilantro leaves to serve
Ingredients
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Instructions
- Preheat oven to 200 degrees F.
- Combine stock, orange juice, chili, soy sauce, rice wine vinegar, honey, and star anise in a shallow frying pan over medium-high heat. Bring to a boil.
- Add the fish to the frying pan. Reduce to low heat. Cover and cook for 5 minutes. Remove fish and transfer to a baking tray, cover and keep warm in the oven.
- Increase the heat on the stove to medium-high. Simmer orange juice mixture for 5 minutes or until slightly thickened.
- Meanwhile, steam bok choy over a sauce pan of boiling water for 2 to 3 minutes, or until tender.
- Divide bok choy between serving plates. Top with fish and spoon over the pan juices. Sprinkle with cilantro leaves and serve with steamed rice.
Recipe Notes
Recipe from http://www.mydeliciousrecipe.com/view_recipe.php/4786/Asian_Braised_Fish_with_Bok_Choy/, retrieved July 2012.