Chargrilled Fillets
45 mins
Lunch, Braai

4 x Country Range fillets
750ml water 
300g basmati rice
95g hoisin sauce 
1 tbs tamari (soy sauce) 
1 garlic clove
1 tsp grated ginger 

Place the water in a medium saucepan and bring to the boil over high heat. Add the rice. Reduce heat to medium-low and cook, covered, for 10-12 minutes or until rice is tender. Set aside, covered, for 5 minutes to stand.
Meanwhile, combine the hoisin sauce, tamari, garlic and ginger in a bowl. Place the chicken in a large bowl and pour over the hoisin mixture. Gently toss to coat. Set aside for 5 minutes to develop the flavours.
Preheat a barbecue grill or chargrill pan on medium. Cook chicken on grill for 7-8 minutes each side or until cooked through. Thickly slice across the grain.
Serve with Asian Watercress or other green salad of choice. Divide the green salad among serving plates. Top with chicken and serve with rice.