Agave and soy glazed sea bass with Asian greens recipe

• 1 cup vegetable oil
• 1 x 2cm piece ginger, sliced
• 1 garlic clove, sliced
• 250 g (8.8oz) mixed greens: pak choi (bok choy), sprouting broccoli, kale (trimmed and halved if large)
• 2 tbsp stock (or water)
• 1 drizzle sesame oil
• 1 drizzle soy sauce
• 6 tbsp soy sauce
• 3 tbsp Agave syrup
• 3 tsp rice vinegar
• 1.5 tbsp cold water
• 1.5 tsp corn flour
• 4 x 135-150g sea bass fillets

1. Mix soy sauce, Agave syrup and rice vinegar in a small saucepan.
2. Mix the water and corn flour in small bowl until smooth.
3. Add to soy sauce mixture.
4. Stir mixture over medium heat until glaze boils and thickens slightly, this should take about 2 minutes.
5. Remove from heat.
6. Cool glaze to room temperature.
7. Preheat oven to 220C.
8. Arrange fish on a small non-stick baking sheet then brush with some of glaze.
9. Bake until opaque in centre of the oven for about 15 minutes.
10. Remove from oven.
11. Bring remaining glaze to boil and spoon glaze over fish.
12. Heat a little oil in a wok or large frying pan and add the ginger, chilli and garlic and cook for 1 minute.
13. Throw in the thicker stemmed greens and cook for a minute, add the rest of the greens and the stock and put a lid on.
14. Cook for 2 minutes or until tender then take off the lid and add a splash each of sesame oil and soy sauce.
15. Taste and add more if you like then serve with the Agave syrup glazed sea bass.

vegetable oil, ginger, garlic, mixed greens, stock, sesame oil, soy sauce, soy sauce, syrup, rice vinegar, water, flour, bass fillets

Taken from www.lovefood.com/guide/recipes/18485/agave-and-soy-glazed-sea-bass-with-asian-greens-recipe (may not work)