Watermark Bar & Restaurant

Ingredients

• 2 200g grouper fillets, skin on and scored
  
• 4 baby bok choi
  
• 10g galangal, grated
  
• 2 spring onions finely chopped
  
• 1 sweet red chilli, thinly sliced,
  
• 50g ginger, julienne
  
• 3 tablespoons vegetable oil
  

serves 2

• lemongrass red miso broth
  
• 2 lemongrass stalks, cut into 2cm lengths
  
• 500ml water
  
• 2 tablespoons red miso paste
  
• 250ml chicken stock
  
• 1 clove garlic, crushed
  
• 1 shallot
  
• 2 whole grilled spring onions

rice

• 300g cooked jasmine rice
  
• 50ml sesame oil
  
• 20g toasted sesame seeds
  
• handful of coriander leaves
  
  

Preparation

for the broth

Put all the ingredients into a saucepan and bring to the boil. Simmer until the broth has reduced by a third. Strain and set aside.

for the rice

Mix the ingredients together and set aside.

for the fish

Drizzle 1 tablespoon of oil into a smoking hot pan, place the grouper fillet skin side down and cook for 2 minutes. The fillets will curl. Turn them over and cook for a further 2 minutes. Remove the fillets from the pan. Using the same pan quickly stir fry the julienne of ginger, chilli and spring onions. In a wok stir-fry the bok choi and galangal for 1-2 minutes.

to finish

Split the bok choi evenly between two coupe bowls. Place the grouper fillets on top of the bok choi and garnish with the ginger, chilli and spring onion. Carefully pour the broth into the bowls. Serve with the sesame jasmine rice on the side.