Thai Spiced Stargazer
with Black Rice, Bok Choy and Coconut
We love the firm, meaty texture of stargazer. It's very similar to monkfish so can hold its own against some strong spicing and is perfect in this Thai-influenced dish. The fragrant fish is served with black rice, bok choy and a zingy coriander dressing. All finished with coconut, this exotic feast is as dramatic to look at as it is to eat!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
150
Black Rice
1
Ginger
1
Pak Choi
1
Garlic Clove
1
Coriander
1
Lime
25
Desiccated Coconut
2
Stargazer Fillet
(Contains Fish)
½
Thai Style Spice Blend
(Contains Sesame)
1.5
Soy Sauce
(Contains Cereals containing gluten, Soya)
Not included in your delivery
½
Sugar
1
Olive Oil
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C and bring a saucepan of water to the boil. Put the black rice in a sieve and rinse it under cold running water. Chop the ginger in half. Pop one half in your saucepan of boiling water then add a good pinch of salt and the black rice. Bring back to the boil then lower the heat slightly and simmer, uncovered until tender enough to eat, 25-30 mins. TIP: Remember to remove the ginger before serving!
Chop the root from your bok choy and separate the individual leaves. Peel and grate the garlic (or use a garlic press). Peel the remaining ginger (using the edge of a teaspoon) and finely grate. Roughly chop the coriander (stalks and all). Zest and then halve the lime. Pop a frying pan on medium heat (no oil) and toast the desiccated coconut until golden, 3-4 mins. Transfer the coconut to a small bowl.
Pop the stargazer fillets into a mixing bowl and sprinkle on the Thai spice blend. It's very spicy, so add less if you're not a fan of heat! Add half the lime zest and a pinch of salt. Rub the flavourings into the fish. Keep to one side.
Pop a pinch of the remaining lime zest into a small bowl and add the grated ginger, coriander, soy sauce and sugar (amount specified in the ingredient list) and the juice of the lime. Add the olive oil (amount specified in the ingredient list), mix well, then taste and add more sugar if necessary.
Heat a splash of oil in your frying pan over medium-high heat. Carefully cook the fish on all sides until browned, 4-5 mins total. Transfer to a baking tray and roast on the top shelf of your oven for 5-6 mins. TIP: the fish is cooked when the centre is opaque. Wash the pan and pop it back on medium-high heat with a splash of oil. Stir-fry the bok choy for 5 mins then add the garlic and a splash of water. Cook for 1 minute more.
Once cooked, drain the rice in a sieve (discard the ginger), then season with salt and black pepper. Share between your plates. Lay the baby bok choi alongside. Sit the stargazer on top and drizzle over the dressing. Finish by sprinkling over the desiccated coconut. Enjoy!
