Grilled Fish with Stir-fry Beans & Bok Choy

Grilled Fish with Stir-fry Beans & Bok Choy

Cooking time


1. Steam or microwave the potatoes until tender & keep warm.

2. While the potatoes are cooking, line a baking tray with foil and preheat the grill. Brush the fish with 1 tbsp of Ginger & Lemongrass oil. Place under grill and grill for 3-6 minutes or until opaque and cooked. (Cooking time will depend on thickness of fish).

3. While fish is grilling, heat a medium frying pan and add the sesame seeds. Cook for 1-2 minutes or until golden. Remove from pan. Add remaining oil to the pan. Add beans and bok choy and cook, tossing occasionally for 3-4 minutes or until tender. Add 1-2 tbsp water to help the cooking if necessary.

3. Add the potatoes, butter and kecap manis to the pan & combine.

4. Place vegetables on four plates. Top with the fish and sprinkle with toasted sesame seeds. Serve with lime wedges.

Note: Black sesame seeds are available at Asian food shops.

Ingredients Chevron Icon

600g chat potatoes, cut into quarters

4 x 150g white fish fillets

2 tbsp Cobram Estate Ginger & Lemongrass Extra Virgin Olive Oil

1 tbsp sesame seeds (mixture of black & white)

300g green beans, trimmed & halved

2 bunches baby bok choy

20g butter

1 tbsp kecap manis

1 lime, cut into wedges