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Marinated haddock in yellow bean sauce with ginger, leeks and pak choi
Serves 4 Starters and mains
Ingredients
- 2tbsp crushed yellow bean sauce
- 4tbsp salted soy beans, well rinsed
- 2tbsp mirin
- 2tsp golden caster sugar
- 1-2tsp chilli garlic sauce
- 750g haddock fillet, skinned and cut into 4cm pieces
- 5tbsp sunflower oil
- 8 baby or 4 medium pak choi, halved lengthways
- 5 baby leeks, thinly shredded
- 3tbsp salted bamboo shoots in chilli oil, drained
- flowering chive sprigs, to serve (optional)
Method
Put the yellow bean sauce, mirin, sugar and chilli garlic sauce in a bowl and mix well. Add the haddock and leave to marinate for around 5 minutes.
Meanwhile, heat 1tbsp oil in a frying pan and sear the pak choi on their cut side. Turn them, remove from the heat then add around 3tbsp water and season with sea salt flakes and freshly ground black pepper. Cover and braise on a low heat for a few minutes, until the water has evaporated. Keep them warm.
Heat a further 2tbsp of the oil in a wok and, when hot, add the leeks and fry until they shrink and crisp but retain some of their green colour. Keep warm in a low oven.
Remove the haddock pieces from the marinade and scrape off any loose bits. Wipe out the wok and heat the remaining oil. Fry the fish for a few minutes until golden on one side, then turn and fry for a further few minutes. Remove from the wok and add the marinade with 4-5tbsp of water and bring to a simmer. Put the fish back into the pan with the salted bamboo shoots and heat briefly, then serve with the pak choi, leeks and flowering chive sprigs, if using.
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