Grilled Blue Eye Cod with Shitake Mushrooms, Shallots, Ginger and Star Anise Broth
Ingredients (10 batches)
| Amount | Measure | Name | Price per unit |
|---|---|---|---|
| 10 | x | 180g Fish, fillets, Blue Eye Cod | AUD 0.00 * AUD 0.00 / x |
| 100 | ml | Oil, vegetable | AUD 0.00 * AUD 0.00 / l |
| 300 | g | Mushrooms, Shitake | AUD 0.00 * AUD 0.00 / kg |
| 50 | g | Ginger | AUD 0.00 * AUD 0.00 / kg |
| 50 | g | Garlic | AUD 0.00 * AUD 0.00 / kg |
| 10 | x | Star anise, whole | AUD 0.00 * AUD 0.00 / x |
| 1.5 | l | Water, hot | AUD 0.00 * AUD 0.00 / ml |
| 100 | ml | Soy, light | AUD 0.00 * AUD 0.00 / ml |
| 150 | g | KNORR JUS 1.8kg | AUD 0.00 * AUD 0.00 / g |
| 0.8 | kg | Bok Choy, baby | AUD 0.00 * AUD 0.00 / g |
| 80 | g | Shallots, sliced | AUD 0.00 * AUD 0.00 / g |
| Total cost (calculated): AUD 0.00 Edit price Calculate Cancel | |||
* Please consider quantity differences of marked ingredients.
Price calculation
Total cost (calculated): AUD 0.00
Preparation
1. Clean and portion the fish fillets, preheat the oil into a large fry pan and lightly fry the blue eye, pan sear both sides untill golden on both sides and finish cooking in a pre-heated oven (180°C) untill med, remove and allow to sit for 10 minutes to finalise cooking.
2. To make the broth add the sliced shitake mushrooms into the pan and cook untill golden, add the chopped ginger, garlic, star anise, water, soy and KNORR Jus, bring to the boil while stirring continuously, reduce heat and allow to simmer for 10 minutes to allow the ingredients to infuse.
3. Wash and Slice the Bok Choy and place into a pot of boiling water for 5 minutes untill tender but still crunchy
4. To serve, place the bok choy and broth into a large bowl and add the fish, garnish with the sliced shallots.
