| CRISPY LEMON FISH WITH CAPERS + GREEN BEANS:
In a challenge, I’ve taken the youngsseafood Young’s Chip Shop Quarter Pounder and created a fabulous fusion of flavours in my healthy take on a favourite: Chinese Lemon FISH! …After oven-cooking the Young’s Chip Shop Quarter Pounder (made from 100% wild Alaska pollock) according to instructions, I then chopped them up into crispy, bite-sized pieces ready for a quick flash in the pan with a generous coating of sticky, sweet + tangy lemon sauce! Packed full of omega-3 these were served over nutty brown rice with sesame-coated green beans for a tasty dinner, ready in under 30mins – this is definitely something I’ll be making again!
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INGREDIENTS (Lemon Sauce)
1 tbsp cornflower
1 tsp soy sauce
1 tsp runny honey
1 garlic clove (minced)
1 tsp ginger (minced)
Zest + juice from 1 lemon
150ml stock (vegetable or chicken would work well)
Handful of capers
1-2 spring onions (finely sliced)
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METHOD
1 – Add cornflower to a small bowl and mix in a tablespoon of the stock to make a thickening ‘slurry’. Stir in all other ingredients, reserving half of the remaining stock, lemon zest, capers and spring onions
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2 – Pour the sauce mixture into a frying pan and bring to a low boil to thicken; if needed, add a little of the remaining stock as you go, until desired consistency is reached (think pourable, but thick and sticky). Pour this back into the small bowl, ready to coat the fish
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3 – Once the Young’s Chip Shop Quarter Pounders have cooked, carefully slice them into bite-sized chucks and pop them them into the frying pan, pour over a little sauce and toss in the capers and spring onions
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4 – Serve immediately over brown rice and green beans – I added a little extra sauce to the top of the rice for extra lemon flavour, before topping with the fish to help keep things nice and crisp!
