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Asian Braised Fish with Greens

April 13, 2010

Asian Braised Fish with Greens

OK friends, this picture is pretty horrific — it’s blurry and seems pixelated and the presentation is super messy  But, take my word for it, this was a great dish.  I hedged about whether or not I should blog the recipe, because the picture was so craptastic (as was my presentation of the meal), but it would be rude of me not to share this dish.

First of all, it’s SO easy.  This recipe comes from the Moosewood Restaurant Simple Suppers cookbook, which we received as a wedding present from a friend who is actually getting married this weekend.  (Yay!)  This came together in no time at all.  It was super fresh, super tasty, and was really healthy.  Plus, it helped us incorporate more fish into our diets.  (And tilapia was on sale for $5.99/lb. at Whole Foods — SCORE!)  If you like fish at all, you should make this, and you should make it now.  If you do make it, take a picture that is better than mine.  I want to see what you did with it.

Note:  This recipe is for four servings.  We halved the amount of fish and noodles in our recipe (since we were only serving 2), but kept the vegetables and sauce amounts the same.  Do what you will!

Asian Braised Fish with Greens

adapted from Moosewood Restaurant Simple Suppers

  • 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)
  1. Cook the noodles or rice.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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