120g skinless brill portion 1lb cleaned raw prawns chopped 60ml hoisin dressing 4 tbsp sesame seeds 2 tbsp chopped spring onion 2 tbsp fresh grated ginger 1 tbsp light soy sauce 1 1/2 tsp sesame oil 1 tsp salt 1 egg 1 bok choi 1 lime wedge
- Place the prawns, salt, egg, ginger, soy, onions and sesame oil in a food processor and blend to a paste. For the dish, you will need approx 50 grams worth, there will be left-overs and you can use this for prawn toast!
- Pat the 50g blend onto a 120g portion of skinless brill, then pat firmly on the sesame seeds.
- Shallow fry seeds side down for a few minutes until they start to turn golden, carefully turn and place into an oven at 180C for 5 minutes until thoroughly cooked.
- Steam bok choi and arrange on the plate with fish on top and dress with the sesame, lime and hoisin dressing.
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