January 3, 2023
Steamerd fish & bok choy
serves: 4-6
prep time: 15 minutes
cook time: 15 minutes
Simply delicious. And nutritious! Those of us who like fish, love this. The sauce is key!
I n g r e d i e n t s:
1 1/2 c. white basmati rice
2 star anise
2 cardamom pods
1/2 lime
6 green onions
2-3" piece of ginger
kosher salt & couple pinches of red pepper flakes
4-5 garlic cloves, peeled and smashed
1 c. sake (or white wine)
1 tsp red chili oil
2 tsp peanut oil (give or take)
2 tbsp butter
2 tsp honey
white fish (I like sablefish)
8 baby bok choy, or 2 large
p r e p a r a t i o n:
Set steamer baskets in sink full of water and allow to soak while prepping the steam broth. You're going to split a lot of the ingredients between the broth and sauce...but roughly chop for the broth and finely peel/chop for the sauce.
Prep Get the veggies prepped, and rice ready to cook. Rinse the rice in a fine metal sieve, then add to a saucepan with 2 1/4 cups filtered water. Top with star anise and cardamom. When ready, boil then stir, cover and simmer for 9mn.
Make broth (if I've made Asian soup or. broth recently, I use that instead of making this broth) Add about 4 c. water in wok and place on stove, preferable on a wok ring so it doesn't tip. Squeeze lime juice into the water and drop lime half in. Roughly chop and add the following: 1/2 the green onions, 1/2 the ginger...don't bother peeling it., and half the garlic. Add 1/2 the sake, red pepper, chili oil & peanut oil. Bring to boil then reduce to simmer.
Make sauce, sauté garlic, ginger, green onion (save green parts), and red pepper in peanut oil, with a dash of chili oil. Add butter, honey and sake. Turn to lowest setting on stove...keep warm at barely a simmer.
Fish & Veggies Save a couple outer bok choy leaves to line lower basket. Add fish and lightly salt. Chop bok choy diagonally, rinse in colander and add to top steamer basket. Cook until fish is white and flaky, about 8-10mn.
To serve On each plate, stack a small mound of rice, then some bok choy, and then a piece of fish. Drizzle warm sauce on top, and sprinkle green parts from 3 green onions. Serve!
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