Lemongrass and ginger pan fried haddock
with garlic basmati and orange pak choi
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Ingredienser
1 stk
Hvidløgsfed
150 g
Basmatiris
1 stk
Pak choi
1 pose
Koriander
1 stk
Appelsin
1 stk
Citrongræs
2 tsk
Ingefær
250 g
Kuller
(Indeholder Fisk)
4 g
Ga-Laksa
1 stk
Forårsløg
20 g
Saltede peanuts
(Indeholder Jordnødder Kan indeholde Sesam, Nødder)
Ikke inkluderet i din måltidskasse
½ spsk
Olivenolie
3 dl
Vand (trin 1)
½ tsk
Salt (trin 1)
½ spsk
Olivenolie (trin 2)
¼ tsk
Salt (trin 2)
1 spsk
Olivenolie (trin 4)
¼ tsk
Salt (trin 4)
1.5 spsk
Vand (trin 5)
2 spsk
Smør (trin 5)
¼ tsk
Salt (trin 5)
Næringsindhold
Redskaber
Fremgangsmåde
Finely chop garlic (or use garlic press).
In a medium saucepan with a lid, heat olive oil [1/2 tbsp | 1 tbsp] over a medium heat.
Fry garlic for 30 sec, or until fragrant.
Add water [3 dl | 6 dl] and bring to a boil. Add basmati rice and salt [1/2 tsp | 1 tsp], cover with a lid and reduce the heat to medium-low. Simmer for 10 min, then remove the pan from the heat and keep covered for another 10 min.
TIP: Don't lift the lid while rice is resting!
Meanwhile, Roughly chop pak choi.
Finely chop coriander.
Slice off top and bottom of the orange. Slice off remaining peel.
Halve orange lengthwise and remove white pith and pips.
Slice orange into 2 cm chunks.
In a medium bowl combine pak choi, coriander, orange chunks, olive oil [1/2 tbsp | 1 tbsp], salt [1/4 tsp | 1/2 tsp] and a pinch of pepper. Set aside.
Bruise lemongrass with a wooden spoon.
Finely grate ginger.
Thinly slice spring onion on the diagonal.
In a large frying pan, heat olive oil [1 tbsp | 2 tbsp] over a medium-high heat.
Pat haddock fillets dry with paper towel and season with half laksa spice and salt [1/4 tsp | 1/2 tsp].
Fry for 2-3 min, then flip.
TIP: The fish is cooked when it flakes easily and is opaque in the middle.
Carefully flip haddock. Add lemongrass, ginger, water [1.5 dl | 3 dl], butter [2 tbsp | 4 tbsp], salt [1/4 tsp | 1/2 tsp] and a pinch of pepper.
Cook for 1-2 min, or until golden and cooked through.
Discard lemongrass.
Divide garlic rice, haddock and pak choi salad between plates.
Spoon pan sauce over fish. Sprinkle with spring onion and peanuts.
