Asian Ginger-Shallot Fish With Bok Choy and Coconut Rice
A light, healthful and flavorful way to prepare a scrumptious Asian meal in minutes! Serve with coconut rice* and bok choy or other Asian greens of your choice.
What you’ll need:
4 white fish fillets, such as black cod (butter fish/sablefish) or sea bass
2 Tablespoons dry sherry
2 teaspoons toasted sesame oil
2 teaspoons fine (Baker’s) sugar
2 Tablespoons Tamari (preferred) or light soy sauce
3-4 inch fresh ginger, peeled and cut into matchsticks
2 shallots finely chopped
1 fresh red chili (optional)
Steamed or sautéed Asian greens such as bok choy, Mizuna mustard greens, or Japanese spinach (Komatsuma)
- Combine sherry, sugar, oil and Tamari in a small bowl or shaker jar. Whisk or shake to blend and set aside.
- Prepare your steamer or wok. Be sure that the dish you will use for the fish fits inside and allows the lid to cover snugly.
- If using a steamer, prepare by adding water as you would for steaming veggies. Place the rack over the water. If using a wok, fill the wok about 1/3 filled with water and place rack over water. Make sure rack doesn’t touch the water.
- Place the fish in a shallow bowl. Top with shallot and ginger. Add red chili if using. Pour sherry-Tamari mixture over the fish.
- Cook for 5 minutes or until the fish flakes easily when tested with a fork.
- Divide Asian greens and fish among 4 serving plates. Drizzle over the juices from the bowl and serve with additional Tamari if desired.
*To make easy COCONUT RICE, rinse 1 ½ cups white Basmati rice with cool water (3 times), drain and place in your rice cooker. Add 1 can (13.5 oz.) coconut milk, 1 cinnamon stick and 1 green cardamom pod. You may need to add a little water so that the liquid level is about ¾ inch above the rice. Cook rice for 20 minutes and do not remove the lid or until your rice cooker indicates that rice is done.
If using a pot, bring liquid to a boil prior to adding the rice, stir, cover and reduce heat to medium low. Cook for 20 minutes.
Fluff with a fork and serve.