Yield: 1 servings
|6 \N||Fillets Atlantic Salmon|
|1 bunch||Spring onions|
|18 \N||Baby bok choy|
|2 tablespoons||Olive oil|
|2 smalls||Or one large tin water chestnuts; drained|
|75 grams||Cashew nuts; roasted and|
|\N \N||; chopped.|
|2 cups||Soy sauce|
|2 tablespoons||Corn flour|
|2 tablespoons||Sesame oil|
|2 tablespoons||Fresh minced ginger|
|2 tablespoons||Rice wine|
|1 tablespoon||Beehive Co honey*|
|1 teaspoon||Tabasco sauce|
|1 teaspoon||Black pepper|
|2 \N||Garlic cloves; minced|
FOR THE GLAZE
Preheat the oven to 200c.
Puree all the "glaze" ingredients to form a thick sauce and set aside.
Lightly oil a baking dish large enough to accommodate all the fish without touching, and sprinkle the chopped spring onions over the base of the dish.
Place water chestnuts over the spring onions. Lay the fish on top and pour the sauce over and around the fish. Bake for 20 minutes or until just cooked. Add as much of the water as necessary if the sauce begins to dehydrate.
Meanwhile, heat the oil in a wok and saute the baby bok choy until wilted.
Place three bok choy on each serving platter, and place a piece of cooked fish on top. Spoon around any extra sauce. Sprinkle with toasted, chopped cashew nuts.
Converted by MC_Buster.
Per serving: 1634 Calories (kcal); 88g Total Fat; (49% calories from fat); 133g Protein; 69g Carbohydrate; 281mg Cholesterol; 33177mg Sodium Food Exchanges: 1 Grain(Starch); 15 Lean Meat; 12½ Vegetable; 0 Fruit; 13 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.