Poached Sablefish and Bok Choy
For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili.
Ingredients
- 2 cups low-sodium vegetable stock
- 1 teaspoon tamari
- 2 tablespoons rice wine vinegar
- ½ Thai chili finely sliced
- 1 piece lemongrass cut into 2 inch pieces
- 1 thumb-sized piece of gingerroot sliced into 5-6 pieces
- 1 tablespoon sesame oil
- 2 pieces baby bok choy quartered
- 2 6-ounce pieces sablefish skin removed
- 1 tablespoon finely sliced green onions
Instructions
- In medium-sized jug, combine stock, tamari, and vinegar, then add Thai chili, lemongrass, and gingerroot pieces. Set aside.
- In 10 inch skillet, heat sesame oil on medium-high. Sear bok choy for 2 minutes, until golden brown on all sides, turning as necessary. Reduce heat to medium and pour in stock mixture. Simmer for 2 minutes. Reduce heat to medium-low so that liquid is at a gentle simmer. Add fish pieces and cook for 5 to 7 minutes, or until sections of sablefish begin to flake apart but pieces remain intact.
- With tongs, remove bok choy and place on warmed plates. With slotted spoon or fish spatula, remove sablefish and place atop bok choy on each plate. Spoon a ladleful of cooking stock overtop, sprinkle with green onions, and serve.
- Enjoy!