Grilled Pak Choi with Fish Steaks

Ingredients

• 0.5 pomegranate
• 4 baby pak choi
• 600 g white fish fillet (e.g., halibut)
• Salt
• 1 tbsp Rapeseed Oil
• 1 tbsp small dried chili pepper
• 1 tsp Sesame oil
• 6 tbsp soy sauce
• 1 tsp fish sauce
• 2 tsp lime juice
• 0.5 tsp raw cane sugar
• 10 g black sesame (2 tbsp)

Instructions

1. 1.

   Remove the seeds from half a pomegranate. Wash, trim and halve the pak choi lengthwise. Rinse the fish fillet under cold water, pat dry and cut into thumb‑thick rectangular steaks.

2. 2.

   Lightly salt the pak choi and fish, brush with rapeseed oil, and grill over high heat, turning for about 6 minutes.

3. 3.

   Finely crush two chili peppers, set aside the remainder. Mix crushed chilies with sesame oil, soy sauce, fish sauce, lime juice and raw cane sugar.

4. 4.

   Arrange the fish steaks with pak choi on plates, sprinkle with sesame seeds, pomegranate seeds and the reserved chilies, then drizzle with the sauce before serving.