Legendary New Zealand chef, Simon Gault, is our go-to when we want a meal that is fun to make and above all absolutely delicious. This recipe caught our eye because we are clearly already fans of orange and honey (see here for proof), but we love that this flavour is paired with a fresh piece of fish, perfect for the whole family.

T I P :

We also tried serving the fish and honey glaze with over kumara mash and fresh snow peas, plus a few fresh herbs on top for an extra something special. Let us know what you try pairing it with on our Instagram, we love hearing from you. x

I N G R E D I E N T S :

• 1 tsp freshly grated ginger

• 4 tbsp bush honey (note: we recommend using our Orange Infused Clover honey)

• 75ml fresh orange juice

• 1 tsp hot mustard

• 1 tbsp zested orange peel

• 3 shallots, thinly sliced

• 1 tsp soy sauce (or teriyaki sauce)

• 1/4 tsp chilli powder

• 2 200g skinned and boned firm fish fillets (Simon uses snapper)

• 2 tbsp flour

• 2 tbsp olive oil

• 2 tbsp butter

• 1 bunch bok choy, trimmed and leaves separated

• fish sauce for seasoning

M E T H O D :

1. Combine the first 8 ingredients in a saucepan, heat to a simmer, then simmer for 4 minutes.

2. Season the fish fillets with salt and black pepper, then lightly dust with flour.

3. Heat 1 tablespoon of the olive oil in a frypan over medium heat (until it shimmers).

4. Place 1 tablespoon of butter in the pan, and as the butter starts to melt place a fish fillet, skin-side up, on top.

5. Fry for about 3 minutes each side until cooked. Repeat with the other fillet.

6. Place the fillets on plates and pour the sauce over.

7. Serve with steamed bok choy, seasoned with fish sauce if desired.

Please Note: this recipe belongs to Simon Gault and can be found here.