Chef notes
That is a sublime meal that feels extra luxurious than wholesome. It is really easy and so extremely flavorful.
Method tip: Cowl with foil so the fish steams whereas cooking.
Swap choice: This may be made with any fish you want.
Preparation
For the fish:
1.
Preheat oven to 350 F.
2.
Pat dry the fish fillets, season with salt and pepper, and prepare in a shallow baking dish.
3.
In a blender or meals processor, mix the onion, garlic, ginger, tamarind paste, sesame oil, cumin, salt to style and a couple of tablespoons water, and mix till clean. Pour combination over fish, coating each side.
4.
Bake fish, lined with foil, within the oven for 20 to 25 minutes, or till it simply flakes with a fork.
For the bok choy:
1.
Convey a big pot of water to a boil. Blanch bok choy within the boiling water for 90 seconds.
2.
Whereas the bok choy is blanching, soften butter in a big sauté pan. Add ginger, garlic and pink pepper flakes, and sauté for 1 minute.
3.
Switch the blanched bok choy from the boiling water to the sauté pan. You wish to get a bit of little bit of the residual water into the sauté pan to create an emulsion. Gently toss the bok choy within the emulsified sauce. Add soy sauce and toasted sesame oil, and toss all the pieces once more to mix.
4.
Style for seasoning and modify, if essential, with salt and pepper.
To serve:
Switch fillets to a serving dish, style for seasoning, including extra salt if essential, and drizzle with lemon juice. Garnish with mint. Serve with bok choy over rice.
