Title: Pan-Fried Brill with a Hot Chinese Salad of Pork Belly
Categories: Simply, Fish
Yield: 1 servings

675 g Brill; (1 1/2lb)
45 g Pork belly; (1lb)
130 g Ripe tomatoes; (5oz)
1/2 Red chilli seeds removed and
-diced
1 ts Freshly ground star anise
1 ts Freshly ground cinnamon
1 Garlic clove
1 tb Fresh ginger
1 Clove
2 tb Asian fish sauce; (15ml)
2 tb Tamari soy sauce; (20ml)
25 g Demerara sugar; (3/4oz)
Sake
Sesame oil
2 Pak choy
2 Bok choy

To marinade the pork belly, pur‚e the tomatoes, sugar, aniseed, ginger,
cinnamon and garlic in a blender. Stir in the red chilli, fish sauce and
halve the soy sauce add the sake and pour over the pork belly. Place into
the fridge and marinade overnight.

Remove from the bowl and place onto an oven tray and pour the marinade over
the top. Roast in an oven for about 30 minutes until the belly pork becomes
twice as crispy.

While cooking prepare the brill, skin. Skin and fillet the brill into two
nice folded over fillets. Chop the pak and bok choy into big pieces, heat
up a hot wok and a non–stick pan on the stove.

Remove the pork from the oven and allow to cook. Chop the belly into
lardons and saut‚ this in the wok with the remaining oil and soy. In the
other pan fry the brill in half the olive oil and butter.

Place the greens on the plate and the brill on the top. Drizzle with melted
butter and serve.

Converted by MC_Buster.

Per serving: 95 Calories (kcal); 2g Total Fat; (16% calories from fat); 8g
Protein; 16g Carbohydrate; 0mg Cholesterol; 2130mg Sodium Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.