Ingredients
Serves 44 x 150g pieces of Murray Cod
1 baby cos lettuce, washed and torn
1 baby iceberg lettuce, washed and torn
1 knob of ginger, sliced finely
3 cloves of garlic, sliced finely
1/2 bunch coriander sprigs, washed
200 ml chicken stock
50g caster sugar
50 ml Healthy boy soy sauce
4 spring onions sliced
5g dried wakame, rehydrated
5 ml sesame oil
Method
Place fish on a ceramic plate season with some soy sauce, ginger and spring onion.
Place in steamer basket steam for five minutes until cooked.
In a hot heavy based pan or wok add vegetable oil, ginger and garlic and fry until aromatic. Add lettuces and stir fry for a further two minutes.
Sprinkle caster sugar in pan and caramelise. Deglaze with soy and then add chicken stock.
Cook for a further minute. Taste to see if balanced in flavour. Add coriander sprigs. To serve, divide lettuce mixture between four bowls, then top with the fish.