Thai
Thai - Seafood Specialties
Seafood Specialty - Bok Choy
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 400g baby bok choy, halved
- • 200g scallops
- • 4 cloves garlic, sliced
- • 2 tbsp oyster sauce
- • 1 tbsp fish sauce
- • 1 tsp sugar
- • 1/2 cup chicken stock
- • 1 tbsp vegetable oil
Preparation Steps
1
Phase 1
Halve the baby bok choy; pat the scallops dry.
2
Phase 2
Simmer the bok choy in chicken stock for 2 minutes, then remove and drain.
3
Phase 3
Heat oil in a wok and fry the garlic until golden.
4
Phase 4
Sear the scallops 1 minute per side until caramelised.
5
Phase 5
Stir in oyster sauce, fish sauce, and sugar with 2 tbsp stock.
6
Phase 6
Return the bok choy and toss for 1 minute to coat.
7
Phase 7
Serve the bok choy with the scallops arranged on top.