Friday, January 20, 2012

Fish in ginger-garlic sauce with bokchoy

Tonight's Menu
Fish in ginger-garlic sauce
Sautéed Bok Choy
Steamed Rice or Rice Noodles
Wine Pairing: Plum wine, Sake

If you like Mandarin style Chinese food then this is a fare you will love. The simplicity of the dishes and the combination of flavours just delights the palette. Makes you feel good about consuming so many veggies. My kids just love Bok choy. It has crunchy stalks which have a crisp, subtle peppery flavour. It is a great source of vitamin A, vitamin C and calcium besides being low in calories. Doesn't require too much cooking either. Many varieties of bok choy are available in the stores, I usually get the baby bok choy since its easier to handle. Use a firm white fish for this recipe, catfish, snapper or halibut

Fish in ginger-garlic sauce
4 firm white fish fillets
salt to taste
1/4 cup cornstarch
oil for frying
2 tsp peanut or sesame oil
1 tbsp ginger-garlic paste
1 tbsp rice wine vinegar
1 cup chicken stock
chilli garlic sauce to taste
1 tsp sugar
1 tbsp cornstarch dissolved in 1/4 cup water
2-3 green onions chopped
celery and carrots (optional)
  1. Season the fish fillets with salt and dredge them with corn starch. Heat oil in a pan and fry the fillets until they are crisp and slightly browned. Oil should be hot enough to cook all the way through but not so hot as to burn the fish. Drain them on paper towel and keep aside.
  2. Take a tsp oil in a wok and sauté the celery and carrots to tender crisp state. Keep aside.
  3. Prepare the ginger-garlic sauce. Take peanut oil in the wok and add ginger-garlic paste. Stir fry for a minute. Add Vinegar, chilli sauce and sugar and mix well. 
  4. Add stock and cornstarch mixture and bring to a boil. Add green onions and stir until sauce thickens.
  5. Put sautéed veges and fried fish on to a serving platter and spoon the ginger garlic sauce over them. Serve hot. 

Sautéed Bok Choy
2 lbs baby Bok Choy
1 tsp grated garlic 
2 tsp sesame oil
salt to taste
  1. Wash the bok choy well and pat dry. You can separate the leaves and use them whole for this dish or roughly cut them into long strips (specially important if using regular bok choy).
  2. Take a large wok and heat sesame oil. Add garlic and fry for 30 seconds. Add the greens and salt and mix well. 
  3. Continue cooking on high as the greens will release water. Stir fry on high for about 2 minutes and serve immediately over steamed rice or rice noodles.

No comments:

Post a Comment