Ginger poached fish with spicy vegetables
10 g, (1cm piece)
fresh red chilli
½ medium, wedges, to serve
brown basmati rice, boiled
Gently simmer thick white fish in water with sliced fresh ginger and lemongrass. Stir-fry sliced green beans, Chinese broccoli and red capsicum in a little olive oil. Serve with boiled brown basmati rice, chopped fresh red chilli and lime wedges.