This simple and comforting braised fish dish has medicinal purposes in Badu Island where Mati cooks it for Aaron Fa’Aoso.
- 2 tbsp olive oil
- 2 snapper fillets, sliced
- 1 white onion, roughly chopped
- 4 garlic cloves, peeled and finely chopped
- 2 tbsp soy sauce
- 1 large bunch Bok Choy, roughly chopped
- sliced spring onion and steamed rice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
This recipe has been edited and may differ from the episode.
1. Heat olive oil in a saucepan over medium heat, then add the onion and garlic and saute for a 2-3 minutes until softened. Add in the snapper, soy sauce and enough water to cover. Cover and simmer for 10 minutes.
2. Add the Bok Choy and continue to simmer for another 1-2 minutes until cooked through.
3. Taste and season as needed then serve over steamed rice with a spring onion garnish.
Taste the Torres Strait on Strait to the Plate with Aaron Fa'aoso on SBS Food, NITV and SBS On Demand