Serves 2

Ingredients:

• 400g Ling fish (or other skinless white fish), 2 cm pieces
• 1 large peeled potato, whole
• 1 leek, thinly sliced
• 1/2 a medium choko (1cm pieces)
• 1 1/2 tblsp plain gluten free flour
• 1 cup homemade vegetable stock
• 1/4 cup rice milk
• 1 Tblsp water with 1/2 tsp citric acid
• 1/4 cup chopped parsley
• Iodized salt to season to taste
• Rice bran oil for frying and brushing potato tops (or suitable oil)

Method:

• Preheat oven to 200 degrees Celsius
• Lightly grease  2 x 1 1/2 cup capacity ramekins or soup mugs

Preparing the Potato

• Steam the peeled, whole potato for 10 minutes
• Cool in the fridge for 5 minutes and then finely grate

Preparing the filling

• Add oil to the fry pan and saute the leek and choko for 10 minutes, stir.
• Stir the gluten free flour into the mixture and cook for 1 minute
• Remove from the stove and slowly add the combined stock and rice milk, whisking gently until the liquid has combined smoothly
• Return to the heat and stir until the mixture boils and thickens. 
• Simmer for 3 minutes
• Add the diced ling, water and citric acid and parsley, stir and simmer for 2 minutes
• Divide the mixture between the 2 cups and top each with half of the grated potato
• Brush oil on top of the potato and place in the oven for 30 minutes. Fan force the final 15 minutes of the bake

To serve:

• Stir fry some of the purple cabbage and green beans together in a little oil and serve on the side with the fish cup meal