1 piece Hake fillet
1 small white onion, finely chopped
2 cloves garlic, finely chopped
100 gms Chorizo,
2 Handfulls Choi Sum
White wine
Fry the chorizo over a medium heat in a little oil until it is just beginning to crisp up. Add the onion and garlic and continue to fry until the onion has started to soften. Deglaze with a little of the wine, add the choi sum and cover. Cook for a few minutes until the greens are al dente. There should be enough salt from the chorizo, but adjust the seasoning to taste. Set aside.
Rub a little oil onto the hake fillet. Heat a heavy frying pan over a high heat and then add the hake fillets, skin side down. Cook for about 6 minutes until done. Serve the hake on a bed of the greens.
2 comments:
Hi, don't know if you're still blogging - BUT your recipes look interesting - I came here by typing 'redcurrant fruit leather' into the search box. (which you are over-modest about - I don't know how to make fruit leather. Uh... as a blogger myself I would say if you did want more of a following - PICTURES of your lovely food would help massively. And some sort of visual header. also "The Fully-Clothed Chef" is a much better name than "A Diary of Dinners". I know I am opinionated - but I hate seeing good blogs hide their light under a bushel. really sorry. If you want to slag off my blog feel free - www.aogreen.co.uk and the one I do for charity www.newleaf.co.uk I'm not thin-skinned. x Nadia
Thanks for your comments, Nadia. I am sure you are right that pictures would help improve my following, but to be honest I created the blog entirely for myself - and I don't need pictures. I kept cooking things and not remembering what I had done, what worked and what didn't. This is just a way of reminding myself. If anyone else gets any benefit from it, so much the better, but it's really just for me!
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