A resolution to eat fish twice a week has me scratching my head. My favorite fish recipes involve some kind of light frying so when I come across a baked fish I am thrilled.
Tilapia filets sit atop browned bok choy. Braised in a sake bath, the fish roasts quickly. When done, the fish is dressed with a soy, garlic and vinegar sauce. Simpleness personified and yet bursting with flavor, the fish is delicious.
TILAPIA WITH BOKCHOY AND SAKE
Serves 2
2 Tilapia filets
1 teaspoon Canola Oil
4 large Bok Choy leaves
1/2 cup Sake or White Wine
3 teaspoon low sodium Soy Sauce
2 teaspoon Rice Vinegar
1 teaspoon Sesame Oil
1-2 Garlic cloves
1 Scallion
1/4 cup Cilantro leaves
Heat oven to 400F/200C.
Season tilapia with salt and pepper.
If bok choy leaves are large cut them in half.
Heat oil in an ovenproof nonstick saucepan.
Add bok choy stems into the pan. Saute till stems turn light brown on the edges.
Add the leafy greens to the pan. Saute till they are limp about 2 minutes.
Pour sake into the pan.
Top with seasoned fish and bake for 10 minutes.
While fish bakes make sauce by mixing soy, vinegar and sesame oil in a bowl.
Mince garlic fine and add to sauce.
Chop cilantro leaves and add to the sauce.
Slice scallion thinly and add to the sauce.
Take fish out of the oven.
Place bok choy on a plate. Top with fish filet. Spoon sake over fish.
Dress fish generously with prepared sauce and enjoy.
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