Caramelized Halibut With Bok Choy
This aromatic and flavorful Asian-inspired fish dish is a delightful combination of tender braised fish fillets in a rich sauce with a touch of sweetness. The shallots, ginger, and garlic infuse the dish with a depth of flavor while the bok choy adds a crisp contrast. Balanced with fresh cilantro, this dish is a true everyday indulgence that pairs perfectly with steamed rice.
— Constant Cookbook
Ingredients
- 3 Tbs. warm water
- 1/3 cup Asian fish sauce
- 2 Tbs. soy sauce
- 3/4 cup sugar
- 2 Tbs. room-temperature water
- 2 Tbs. corn or peanut oil
- 3 shallots, thinly sliced
- 2 Tbs. grated fresh ginger
- 2 garlic cloves, minced
- 1/4 tsp. freshly ground pepper
- 4 halibut or cod fillets, about 1 1/2 lb. total, each 1 inch thick
- 1/2 lb. bok choy, quartered lengthwise
- 2 Tbs. fresh cilantro leaves
- Steamed rice for serving
Instructions
- <b>Make the sauce</b>
- In a small bowl, stir together the warm water, fish sauce and soy sauce.
- In a small, heavy saucepan over medium heat, combine the sugar and the room-temperature water and stir until the sugar dissolves. Increase the heat to high, stop stirring and swirl the pan until the sugar syrup turns light amber, 3 to 5 minutes. Remove from the heat and carefully pour the fish sauce mixture into the syrup. It will bubble and spatter. Stir until the bubbling subsides. Set aside.
- <b>Braise the fish</b>
- Warm a Dutch oven or large fry pan over high heat until very hot and pour in the oil. Add the shallots, ginger and garlic and saut&#233; until tender, about 2 minutes. Add the pepper and stir in the sauce.
- Reduce the heat to low, place the fish in the liquid, cover and braise for 7 minutes. Using a metal spatula, carefully turn the fillets over, lay the bok choy quarters around them, re-cover and continue to braise until the fish is opaque throughout when tested with the tip of a knife, about 7 minutes more.
- Transfer the fish to a platter, spoon the sauce over the top, garnish with the cilantro and serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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