LOCATION: Recipes >> Asian >> Fish Bokchoy
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Fish Bokchoy
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Sesame Oriental Fish with Bok Choy
Servings: 4 servings
1 pound orange roughy, flounder or sole fillets
1/2 pound bok choy
1 tablespoon sesame seed
1 tablespoon vegetable oil
1 bunch green onions (with some of green tops), cut into 2-inch pieces
1 small red bell pepper, cut into 1-inch pieces
1/2 cup chicken broth or water
1/2 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon teriyaki sauce
2 cups hot cooked rice
Cut fish fillets into 1-inch pieces. Remove leaves from bok choy.
Cut leaves into 1/2-inch strips and stems into 1/4-inch slices.
Cook sesame seeds in oil in 10-inch skillet over medium heat,
stirring occasionally, until golden brown. Add bok choy stems,
onions, bell pepper, fish, broth and pepper flakes. Heat to boiling;
reduce heat, cover and simmer about 5 minutes or until fish flakes
easily with fork. Mix cornstarch and teriyaki sauce. Gradually
stir into fish mixture. Heat to boiling, stirring constantly. Boil
and stir about 1 minute. Stir in bok choy leaves and heat until
wilted. Serve over rice.
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