You can use any fish for this recipe but we think it really shines with Chilean Seabass.
YIELD: Serves 4
TIME: 30 minutes
- 1 lb. soba or udon noodles or 1 1/2 c. jasmine, brown or white rice
- 3 tbsp. soy sauce
- 3 tbsp mirin
- 1 tbsp. rice vinegar
- 1 tbsp. grated, peeled ginger root
- 3 garlic cloves, minced
- 6 scallions
- 1 head of bok choy (about 1 1/2 lbs.)
- 1 1/2 lbs. firm fish fillets, at least 1/2-inch thick
- 2 tsp. vegetable oil
- pinch of salt
- sesame seeds (optional)
- Cook the noodles or rice.
- In a bowl, combine soy sauce, mirin, vinegar, ginger, garlic and 3 tbsp. of water. Set aside. Cut the scallions the diagonal into 1-inch pieces. Cut the bok choy on the diagonal into 1/2 inch slices. Cut the fish into serving-sized pieces (fillets) or bite sized chunks.
- In a large skillet on high heat, stir-fry the scallions in the oil for a minute. Add the bok choy and salt. Stir constantly until the greens are just tender but still crisp, about 3 minutes. Transfer to a bowl and cover to keep warm.
- Add the soy sauce mixture to the skillet and bring to a simmer. Add the fish fillets, cover and simmer on low heat until cooked through (about 6 minutes for fillets, and 4 minute for bite-sized chunks). The fish will be done when the flesh is opaque.
- Remove fish from sauce. Return noodles and vegetables to sauce and toss. Serve noodles and veggies on a plate or a bowl, with fish on top. Sprinkle with sesame seeds, optional.
The stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.