Poached Fish with Fresh Turmeric and Grilled Bok Choi

Methods

• 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.
• Heat a non-stick grill pan. Add the bok choi leaves and grill for 2-3 minutes.
• 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.
• Marinate the fish fillets with salt, remaining chilli powder and juice of remaining orange.
• Place them in the simmering liquid and poach for 5-7 minutes or till the fish is fully cooked.
• 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.
• Add lemon juice to the liquid remaining in the pan and simmer till it reduces and gets sauce consistency.
• Pour this sauce over the fish, garnish with micro greens and serve immediately.