Sesame crusted tarakihi

Name: Sesame crusted tarakihi
Cook time: 20 min
Yield: 2
Cuisine: Cambridge, New Zealand

with sweet stem broccoli and lemongrass cream sauce

Ready in around 20 mins

RECIPE FACT:

Lemongrass and citronella both belong to the Cymbopogon family and share similar properties and uses, such as repelling insects.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO PREPARE THE FISH AND THE VEGETABLES:
Line an oven tray with baking paper. Remove the tarakihi fillets from their packaging and pat dry with a paper towel. Place the tarakihi on one side of the tray. Drizzle with oil, season with salt and pepper then sprinkle with sesame seeds. Trim the woody ends off the sweet stem broccoli, then cut in thirds. Place on the other side of the tray, drizzle with oil and season with salt and pepper. Bake the fish and sweet stem broccoli in the oven for 12-15 mins or until cooked.
2. TO PREPARE THE RICE:
Open the bag of steamed black rice, breaking up any clumps by squeezing the bag gently. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the rice and cook for 2 mins. Add the peas, season with salt and pepper and cook for a further 2 mins until warmed through.
3. TO WARM THE LEMONGRASS SAUCE:
Microwave option (preferred): Remove the lid from the lemongrass cream sauce and heat for 1 min in the microwave on high (750w). Stove top (option): Pour the lemongrass cream sauce into a small pot and warm for 2-3 mins over a medium-low heat.
TO SERVE:
Divide the rice and vegetables between plates and top with sesame crusted fish. Drizzle with lemongrass sauce and serve with a handful of mizuna.