Poached Fish with Fresh Turmeric and Grilled Bok Choi

Method

1. Put bok choi leaves in a bowl. Add salt, crushed peppercorns and extra virgin olive oil, toss and set aside for a few minutes to marinate.
2. Heat a non-stick grill pan. Add the bok choi leaves and grill for 2-3 minutes.
3. Heat sufficient water in a non-stick pan. Slice ginger and turmeric and add along with asafoetida, garlic, garam masala powder, ½ tsp chilli powder, salt, juice of ½ orange, segments of ½ orange and coriander sprigs and mix. Let it simmer for 5 minutes.
4. Marinate the fish fillets with salt, remaining chilli powder and juice of remaining orange.
5. Place them in the simmering liquid and poach for 5-7 minutes or till the fish is fully cooked.
6. Place the grilled bok choi on one side of a serving plate. Drain the fish fillets and place them on the other side of the plate.
7. Add lemon juice to the liquid remaining in the pan and simmer till it reduces and gets sauce consistency.
8. Pour this sauce over the fish, garnish with micro greens and serve immediately.

Additional Tips and Tricks