Monday, March 12, 2012

Oven Steamed Halibut & Stir-Fried Bok Choy

With all the bok choy our CSA has been sending us in our boxes recently, this meal has quickly become one of our favorite ways to enjoy it. Both recipes in this post, the Oven-Steamed Halibut and the Stir-Fried Bok Choy, are quick and easy to make. If you're eating grains, brown rice served on the side is a great way to soak up all the delicious tastes so good, it's a shame to let the extra sauce go to waste!
Halibut - just out of the oven
Oven Steamed Halibut (serves 4)
4 Scallions
2" Fresh Ginger, peeled and sliced thin
4 4oz Halibut Fillets (or other delicate, white fish such as sole, flounder)
2T Soy Sauce
2T Sherry/Rice Vinegar
1t Sesame Oil
1/2t Sugar

- Put 1/3 of the scallions and ginger in a 9x13 glass baking dish.
- Place fish fillets on top, then scatter the remaining scallions and ginger on top.
- Mix the sauce in a bowl, and pour over the fish.
- Let marinate about 15 minutes.
- Seal with foil, bake for 15 minutes at 375 degrees. (You  might need more or less time depending on the thickness of your fish.)
- Fish is cooked when the color has turned white, and easily flakes with a fork.
- Plate pieces of fish and spoon sauce on top to serve.

Bok Choy - almost done
Stir-Fried Bok Choy
2-4 bunches of Organic Bok Choy (depending on size)
2T High heat oil (such as sesame, safflower or peanut)
1T Soy Sauce
Optional: sliced mushrooms, onions, garlic, ginger, chili paste

- Chop the ends off the bok choy, so that the leaves fall apart. Rinse all leaves well, as dirt can accumulate in there. Dry off the leaves as best you can, but some water is okay.
- The exact size is up to you, but separate the white part of the leaf from the green. As you chop, put the white and green parts into separate piles, as they require different cooking times. I like to do roughly bite-sized pieces, because then I can use chopsticks with my meal instead of needing a knife.
- If you're using any of the optional ingredients, slice those up now.
- In a fairly large saucepan, heat the oil over med-high heat. Once it is hot, add the white parts of the bok choy. (If you're using garlic/ginger/onions, add those first and heat til fragrant. Do not brown them!)
- Stir everything well, so that the oil is well distributed.
- Cover the pan, and cook for a couple minutes.
- When the white part of the bok choy is soft, add the green parts. If you're adding mushrooms, do that now.
- Continue to cook, uncovered, until green parts have wilted.
- When vegetables have cooked, turn down the heat and add soy sauce/chili paste to taste. Stir to coat.
- Serve immediately, and enjoy.

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