Garlic and Ginger Fish with Bok Choy
September 25, 2014
"A company-worthy dish that is easy to prepare, delicious, and makes a beautiful presentation. From Tastedotcom Australia. Recipe calls for sea bass, but any firm and flaky fish will do, like halibut or cod. Salmon would probably work well, too. Here in Costa Rica, I use Corvina. The only thing I do differently is to VERY lightly steam the bok choy first, just to get it going."
- Serving Size: 1 (357.4 g)
- Calories 300.6
- Total Fat - 6.6 g
- Saturated Fat - 1.4 g
- Cholesterol - 136.6 mg
- Sodium - 1390.4 mg
- Total Carbohydrate - 26.2 g
- Dietary Fiber - 2.8 g
- Sugars - 4.7 g
- Protein - 34.6 g
- Calcium - 109.3 mg
- Iron - 2.8 mg
- Vitamin C - 40.6 mg
- Thiamin - 0.3 mg
Preheat oven to 350°F. Cook rice in a large saucepan of salted boiling water, until tender. Drain and cover to keep warm.
Meanwhile, use a vegetable peeler to peel the carrot lengthways into ribbons. Set aside.
Combine the soy sauce, fish sauce and sugar in a bowl.
Line the base and sides of a large roasting pan with foil. (I used a Le Creuset enameled stoneware dish for this, simply spraying bottom lightly with non-stick spray).
Divide carrot into 4 portions in the pan. Top each with a piece of fish, then bok choy. Place remaining fish on top and pour sauce mixture over. Sprinkle with garlic, ginger and pepper.
Cover with foil and secure around pan edges. Bake in preheated oven for 15 minutes or until fish flakes when tested.
To serve, place rice on plates, top with fish stacks and drizzle with pan juices. Serve with lemon.
Tips & Variations
No special items needed.