Advertisement
Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili
Serves 2
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. 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.
Advertisement
Ingredients
- 2 cups (500 mL) low-sodium vegetable stock
- 1 tsp (5 mL) tamari
- 2 Tbsp (30 mL) rice wine vinegar
- 1/2 Thai chili, finely sliced
- 1 piece of lemongrass, cut into 2 inch (5 cm) pieces
- 1 thumb-sized piece of gingerroot, sliced into 5 to 6 pieces
- 1 Tbsp (15 mL) sesame oil
- 2 pieces baby bok choy, quartered
- 2 - 6 oz (170 g) pieces sablefish, skin removed
- 1 Tbsp (15 mL) finely sliced green onions
Nutrition
Per serving:
- calories 446
- protein 23 g
-
total fat
35 g
- sat. fat 8 g
-
total carbohydrates
9 g
- sugars 5 g
- fibre 2 g
- sodium 439 mg
Directions
01
In medium-sized jug, combine stock, tamari, and vinegar, then add Thai chili, lemongrass, and gingerroot pieces. Set aside.
02
In 10 in (25 cm) 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.
03
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.
