Fried Black Grenadier with Bok Choy

Ingredients

• Black grenadier fillet 5 oz
• Pak choi salad 5 oz
• Fingerling Potatoes 5 oz
• Oyster Mushrooms 0 fl oz
• Honey 0 oz
• Soy Sauce 10 fl oz
• Garlic 1 clove
• Ginger 0 oz
• Thyme 1 sprig
• Water 5 fl oz
• Wheat Flour to taste
• Vegetable Oil to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

In a separate bowl, prepare the marinade. To do this, mix all the ingredients: honey, soy sauce, 200 ml of water, thyme, crushed garlic, and coarsely chopped ginger root. Cut the fish fillet into large portion-sized pieces, immerse them in the marinade, and leave in the refrigerator for 30–40 minutes.

Step 2

Pat the marinated fillet dry with a paper towel, coat it in flour, and fry in vegetable oil on both sides until golden brown.

Step 3

Place the sautéed fish in a baking dish and bake for 10 minutes at 355°F.

Step 4

Blanch the bok choy in boiling water for 30 seconds. Then stir-fry it with oyster sauce. Separately, in a large amount of vegetable oil (as for deep-frying), fry the potatoes until golden brown. On a plate, arrange the bok choy and fish drizzled with sauce, and serve with a side dish.