Baked Beans Chinese

Name: Baked Beans Chinese
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 30 g Mu-Err Mushrooms; 200 g frozen lotus root slices; 1 Shallot; 2 red chillies; 4 Garlic cloves; 2 pots coriander; 2 Onions; 600 g Mini Pak-Choi; 2 Sea bream (about 400 g each); 7-10 Tbsp Salt; 10 TABLESPOONS Sunflower oil; 2 can(s) (425 ml each) baked beans; 4 TSP Hoisin sauce; 4 TABLESPOONS Flour

AUTHOR
Kate Willis

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

30 g Mu-Err Mushrooms
200 g frozen lotus root slices
1 Shallot
2 red chillies
4 Garlic cloves
2 pots coriander
2 Onions
600 g Mini Pak-Choi
2 Sea bream (about 400 g each)
7-10 Tbsp Salt
10 TABLESPOONS Sunflower oil
2 can(s) (425 ml each) baked beans
4 TSP Hoisin sauce
4 TABLESPOONS Flour

Directions

1
Soak mushrooms in cold water. Defrost lotus root at room temperature. Peel and finely dice the shallot. Wash and clean the chilli. Peel garlic. Finely dice both. Wash coriander, shake dry and chop coarsely. Mix chilli, shallot, garlic and coriander. Peel onions and cut into fine strips. Clean, wash and roughly chop the Pak choi. Fish wash, dab dry, cut skin diamond-shaped, season with salt
2
Pour the mushrooms into a sieve, drain and cut into strips. Heat 2 tablespoons of oil in a frying pan and fry the lotus root slices for about 6 minutes. After about 2 minutes add onions and Pak choi. Add beans, bring to the boil, season with Hoi Sin sauce and keep warm
3
Turn fish in flour. Heat 4 tablespoons of oil in 2 large pans and fry the fish for approx. 10 minutes, turning them over. Arrange fish and baked beans. Spread the chili mixture over the fish
4
Waiting time approx. 1 hour