Pan Seared Rockling Fillet, Peas, Bokchoy, Spring Onion, Garlic

Whoop-dee-do I’m back!

Where have I been the last two months? Well, just the usual, work, drinking coffee, heaps of it and trying to enjoy my life again now that I completed my Masters.

Plus I’ve been in and out of hospital for Mum. She complained of chest pains and high blood pressure so kept rushing her off to Monash Medical Centre in Clayton several times in the last couple of months. Three weeks ago was the worst – had to whisk her off to the hospital when she fainted in Springvale whilst I was picking up food for my friend’s Wedding!!! Worrying about Mum on one hand, and NOT stuffing up for my friend’s wedding celebration on the other!

Luckily Mum’s alright – the Doctors in the Cardiac Care Unit put her through an angiogram and luckily there’s nothing wrong with her heart and cardiovascular system, no stent required to be inserted into her artery/vein. Very relieved she’s OK now, definitely not her heart phew! :)

My friends and readers, look after yourselves, as the Victorian Hospital system is a bit of a shambles. I’ve seen firsthand the Doctors, Nurses, Clerical/Admin staff and what they go through. Underfunded, overworked! Hospital staff are the real heroes, so are Emergency services workers, not sports-stars and celebrities.

Chocolates for these lovely caring, hardworking Medical Industry professions *thumbs up* :)

So yeah, getting the motivation to blog again. A huge backlog of coffee places and recipes to come, but at the same time I wanna not sit in front of a computer too much, as I spend heaps of time at work in front of a computer and books typing away at reports and articles hahaha zzzz…

Anyway, here’s something I made last night – inspired by a dish I saw on some foodblog reviews of The Royal Mail Dunkeld restaurant in the Grampians.

Pan Seared Rockling Fillet, Peas, Bokchoy, Spring Onion, Garlic

Ingredients: 200g Rockling Fillet, 1 Bokchoy Stalk, 1 Spring Onion Stalk, 1 Clove of Garlic, 1 Cup of Water, 2 pinches of salt, 1 Cup of Peas, 1 tablespoon of light Soy Sauce, 1 teaspoon of Oyster Sauce, 1 teaspoon of Cornstarch, 2 tablespoons of canola oil, 1 pinch of sugar

1. Boil the peas for 5 minutes on high heat. Then remove and turn off the stove and drain. Pop the peas on the plate.

2. Wash the Rockling Fillet, Bokchoy Stalk, Spring Onion Stalk under water. Pat dry using a teatowel. Chop the root segments off the bokchoy and spring onion. Slice the garlic.

3. Make some 0.5cm deep cuts (vertically) into one side of the fillet. Go horizontally from left side of the fillet to the right side, making these vertical 0.5cm cuts.

4. Massage a pinch of salt into the fillet.

5. Heat up the oil in a frying pan, sear the garlic on high heat, then carefully pop on the fillet when the garlic starts to go golden and sear for 2 minutes on each side. Then remove the fillet and garlic and pop on the plate.

6. Combine 1/4 cup of water, the soy sauce, oyster sauce and cornstarch and sugar in a bowl. Mix well.

7. Heat up a tablespoon of oil, put on the remainder of the garlic, and on high heat add in the bokchoy and spring onion and a sprinkle of salt. Cook the bokchoy and spring onion for roughly 3 – 5 minutes.  Add in the soy sauce/oyster/sauce/cornstarch and sugar mixture and bring to a light boil for 1 minute -to 1 minute and a half.

8. Plate up…

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There you have it, Pan Seared Rockling Fillet and Bokchoy and Spring Onion and Peas and Garlic…

Must. Cook. Steaaaaaaaaaaak next :D

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About theragingcook

I'm a very angry raging cook. Enough said!

5 responses to “Pan Seared Rockling Fillet, Peas, Bokchoy, Spring Onion, Garlic”

  1. Libby says :

    Looks fantastic, D. So simple and healthy!

    And haha your mum so needs to look after herself x

  2. msihua (@msihua) says :

    Yayy that your mum is back! Hooray on being a good son… all good now :)

  3. winstonthehungryexcavator says :

    SO happy to hear that all is well with your Mum now. It’s a struggle to readjust to a new lifestyle and diet but I’m sure she’ll be able to do it with your family’s support. It’s not an easy thing for anyone to go through but thank God for family eh? P.s. this is an awesome tasty looking dish. You need to start posting more savouries haha!

  4. aaronfongwi says :

    Great looking dish except the sauce split?and the long spring onion, is that just for garnish or part of the dish?

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