Garlic and Ginger Fish with Bok Choy
Created by JostLori on September 25, 2014
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Recipe #14365
Ingredients
- 1 cup dry jasmine rice
- 1 small carrot, peeled
- 1/4 cup soy sauce
- 2 teaspoons fish sauce
- 2 teaspoons caster sugar (or granulated sugar)
- 4 fillets (1 1/2 pounds) sea bass (halved crossways)
- 1 bundle baby bok choy, stems trimmed, washed, dried
- 3 garlic cloves thinly sliced
- Fresh gingerroot (2 inch piece, peeled, cut into matchsticks)
- 1/8 teaspoon freshly ground black pepper (to taste)
- 1 lemon, cut into wedges, to serve
How to Make
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Step 1: Preheat oven to 350°F. Cook rice in a large saucepan of salted boiling water, until tender. Drain and cover to keep warm.
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Step 2: Meanwhile, use a vegetable peeler to peel the carrot lengthways into ribbons. Set aside.
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Step 3: Combine the soy sauce, fish sauce and sugar in a bowl.
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Step 4: 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).
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Step 5: 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.
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Step 6: Cover with foil and secure around pan edges. Bake in preheated oven for 15 minutes or until fish flakes when tested.
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Step 7: To serve, place rice on plates, top with fish stacks and drizzle with pan juices. Serve with lemon.
Nutritional Facts
- 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