This is a great meal, the stargazer is a fantastically flavourful fish. If you can’t find it you could substitute it for monk fish. The other flavours are strong so you need a fish that can handle its own on the plate.
In the wild the stargazer is an amazing fish that can be venomous to its prey (don’t worry its is not dangerous to eat. Some species can also give off an electric charge. They are called stargazer fish because their eyes are on the tops of their heads, they bury themselves in the ocean floor looking up and attacking their prey from underneath.
Black rice looks and tastes great and when you look at the numbers you wonder why we don’t eat more of it. It is similar to brown rice yet has more vitamin E which is great for your immune system and eyesight. It has similar levels of fibre to brown rice but packed into fewer calories, around 40 fewer calories per portion. What people are really getting excited about is the levels of anthocyanin. This is the stuff that gives it that deep dark colour. It is the same stuff that gives blueberries their colour. Black rice has more than any other food. It is thought they are great antioxidants although from what I have read it has not been proven how or what these antioxidants do to help the body. It doesn’t matter though it had me at fewer calories.
What you need
150g Black Rice
1x lump of ginger
1x Bok Choy
1x Garlic Clove
1x Bunch of coriander
25g Desicated Coconut
2x Stargazer Fillets
½tsp Thai Spice Blend
1½tbsp Soy Sauce
1tbsp Olive Oil
What you need to do
- Preheat your oven to 200℃, Boil your kettle with enough water to cook the rice in a large pan. Sieve your rice under cold water. Chop the ginger in half and put half in the saucepan that is going to cook the rice. Once your kettle has boiled pour the water in the pan and add the rice with a pinch of salt. Bring it to the boil then turn the heat down to simmer until cooked, around 25 minutes.
- Chop the bottom off of your Bok Choy and seperate it out into its individual leaves. Peel and grate or crusher your garlic. Peel and finely grate the other half of the ginger. Chop the coriander with the stalks. Zest the lime and then halve it. Toast the desicated coconut until golden (be careful not to take it to far) Transfer it to a bowl and set aside.
- In a bowl mix the thai spice mix, half the lime zest and a pinch of salt. Rub this all over the stargazer fillets and keep to one side.
- In a small bowl mix the remaining lime zest, grated ginger, coriander, soy sauce, sugar, lime juice and olive oil.
- Heat some oil in a pan on a medium-high heat and cook the fish on all sides until browned, then transfer them to a lined baking tray and cook in the oven for 5-6 minutes until the fish is cooked all the way through.
- Wash the pan and put it back on a medium-high heat with a splash of oil, stir fry the bok choy for 5 minutes then add the garlic and a splash of water. Cook for another minute and then remove from the heat. Drain your rice and remove the ginger.
- Now to plate it up, make a layer of rice and place your stargazer on top. place your bok choy alongside. Drizzle over the dressing and then sprinkle over the dissicated coconut.
This meal is from our HelloFresh box. See them here at HelloFresh