Soy-glazed fish with stir-fry vegetables
- 1½ tablespoons salt reduced soy sauce
- 2 teaspoons honey
- 2 teaspoons finely grated fresh ginger
- 1 clove garlic, crushed
- 2 tablespoons sunflower oil
- 4 x 175g boneless fish fillets
- 1 large carrot, halved lengthways, thinly sliced
- 200g baby green beans, ends trimmed
- 1 red capsicum, chopped
- 1 bunch baby bok choy, base trimmed, leaves halved lengthways
- 1 tablespoon sesame seeds, toasted
- 250g pouch microwaveable brown rice
- Combine soy sauce, honey, ginger and garlic in a small bowl.
- Heat 1 tablespoon oil in a large, non-stick frying pan over a medium-high heat. Add fish. Cook for about 3 minutes on each side, or until fish is lightly browned and just cooked through (flesh should flake easily when tested with a fork).
- Drizzle sauce mixture evenly over fish in pan. Simmer 1-2 minutes until sauce thickens to form a glaze.
- Meanwhile, heat remaining oil in a large wok. Add carrot. Stir-fry 2 minutes. Add beans and capsicum. Stir-fry a further 2 minutes. Add bok choy. Continue stir-frying until leaves are just wilted.
- Heat rice in microwave as directed on packaging.
- Divide stir-fry vegetables, rice and fish evenly between 4 serving plates. Sprinkle with sesame seeds.
Tips
- Cooking time will vary depending on thickness of fish fillets.
- For a change, replace fish with 4 x 175g chicken breast steaks.
- Brown rice can be swapped with any wholegrain rice blend.
- To toast sesame seeds, stir in a small, dry frying pan over a medium heat until golden.
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