TSS | A JET LAG BUSTING RECIPE FROM A GUY WHO KNOWS ABOUT JET LAG

By now, you know us. You know that we LOVE to travel. And you know that we LOVE great food. Which is why we’re so thrilled that Chef Neil Perry, one of Australia’s most influential chefs as well as the culinary mastermind behind Qantas Airways’ First and Business Class menus, has agreed to share this exclusive (and absolutely delicious) recipe perfect for helping you fight jet lag after your next trans-continental adventure.


Fish, broth brown rice plated.JPG

This is one of the dishes that we have introduced on Qantas that has delicious ingredients as well as the added benefits of hydration, aiding sleep and reducing jet lag. Fish is a light, healthy option that is full of nutrients and the light broth and brown rice that is served with it adds to the overall water content to keep you extra hydrated after travel. Meanwhile the simple carbs in this dish produce tryptophan, which help prompt the body’s sleep cycle.
— Chef Neil Perry


STEAMED BLUE-EYE COD WITH SOY, GINGER AND SHALLOT BROTH, BOK CHOY AND BROWN RICE
Serves 4

WHAT YOU NEED
4 fillets of blue eye cod
1-2 bunches baby bok choy, quartered
1 cup brown rice


1/2 teaspoon salt
1 ½ cups water
1 ½ cups good quality chicken stock
1 tablespoon light soy sauce
1 teaspoon white sugar
2 cm piece ginger, peeled, finely sliced
1 long green shallot, finely sliced

WHAT YOU DO

Prepare the brown rice by adding water, salt and brown rice to a pot or rice cooker and cook over very low heat until rice is cooked through, approx. 40 minutes.

For the broth, combine ingredients in a saucepan and simmer over low-medium heat, stirring occasionally until the sugar dissolves. Keep warm.

For the blue eye cod fillets, season fillets with salt, cover with ginger and shallots and place fillets on a deep plate. Add plate to a steamer basket over simmering water and steam until fillets are cooked through, approx. 10 minutes.

For the bok choy, add to steamer basket over simmering water and steam for approx. 5 minutes.

To serve, add blue eye fillet to a deep plate, place bok choy beside the fish and pour the broth over. Garnish fish with some extra shallots. Add brown rice to a small rice bowl and serve on the side.


about neil


Neil Perry is one of Australia's leading and most influential chefs. He has managed several quality restaurants in Australia and today concentrates on his flagship brand, the Rockpool Group, which includes Rockpool On George, Rockpool Bar & Grill in Sydney, Melbourne and Perth, Spice Temple in Sydney and Melbourne, and the newly opened, Rosetta. Perry is also author of nine recipe books; Easy Weekends, Good Food, Rockpool, Simply Asian, The Food I Love, Good Food, Balance & Harmony, Rockpool Bar & Grill and the recently released, Simply Good Food. Perry's career in hospitality began at Sails restaurant at McMahons Point and in Rose Bay. Neil then became head chef at Barrenjoey Restaurant, Palm Beach and was also given creative control over Perry's in Paddington. In October 1986, he opened the Blue Water Grill at Bondi Beach and took the site from a 20-year failure to an overnight success. He then opened Rockpool (on George) in February 1989 with his partner Trish Richards, which has developed into a world-class restaurant, winning many awards both here and overseas.  Perry's passion and the importance he places on quality produce are evident in all his dishes, restaurants and the business projects he undertakes.