4 (about 600g) fish fillets
1 teaspoon sesame oil
2 tablespoons kecap manis
¼ cup (60ml) chicken stock
2 garlic cloves, thinly sliced
2 bunches choy sum, trimmed
1 tablespoon soy sauce
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.
Brush fish fillets with oil. Heat a large non-stick frying pan on high. Cook fish for 1-2 minutes each side. Add kecap manis and stock and cook for 2 minutes, until sauce reduces and fish is cooked through.
Meanwhile, heat a wok on high. Stir-fry garlic, choy sum and soy sauce for 2 minutes, until wilted.
Serve fish and choy sum with steamed rice.