You will need:
- 300g white fish fillet
- 2 sprigs spring onion
- 1 red chilli, deseeded & finely chopped
- 1 garlic clove, minced
- 3cm ginger, grated
- 2 Tbsp tamari
- ½ Tbsp sesame oil
- ½ Tbsp honey
To serve:
- 1 bunch bok choy
- 1 cup brown rice
- 2 tsp sesame seeds
- 2 Tbsp fresh coriander
- 1 lime
Let's make it:
Step 1:
In a shallow dish/bowl, whisk together the marinade ingredients and coat the fish. Cover and leave to marinate for 30 minutes.
Step 2:
Place the fish on a sheet of baking paper (reserve marinade) and wrap it up into a parcel. Place the fish parcel on one airflow rack and the bok choy onto another, set aside.
Step 3:
Press POWER and AIR FRY setting, temperature 180c and change time to 15 minutes. Press START/STOP. Allow oven to pre heat. Oven will ‘beep’ when preheated.
Step 4:
Place the drip tray on the bottom of the oven and airflow rack with fish on the top position. Close door and press START/STOP. Cook for 12 minutes.
Step 5:
Swap the racks around moving the fish to the bottom position and place the bok choy on top position. Continue to cook for 3 mins or until cooked to your liking.
Step 6:
Create a bed of rice on a plate and once cooked, add the fish and bok choy on top.
Step 7:
To serve, drizzle the fish with the remaining marinade and serve with sesame seeds, coriander and lime wedges.