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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.
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Servings: 2
Ingredients Method

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

Method
 

  1. In medium-sized jug, combine stock, tamari, and vinegar, then add Thai chili, lemongrass, and gingerroot pieces. Set aside.
  2. 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.
  3. 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.
  4. Enjoy!