Red Snapper With Baby Bok Choy Recipes

ASIAN-STYLE STEAMED SNAPPER WITH BABY BOK CHOY

Steps:

• In a shallow pot that a bamboo steamer fits over or in a wok, add the water and bring to a boil. You can also use a traditional steamer that has 2 layers. Add the ginger, lime leaves, citrus zest, cilantro, scallions, white wine, jalapeno, and peanut oil. Season well with salt. Bring back to a boil and cook for 10 minutes for the flavors to combine.
• Season the fish with salt and pepper. Place the first layer of the bamboo steamer over the pot. Line the steamer with the cabbage leaves, making sure that the surface is not completely covered so the steam can get through. Lay the fish, skin-side up, on the cabbage leaves. Cover and steam for 1 minute.
• Place the bok choy on the second layer of the bamboo steamer in 1 layer. Uncover the steamer and place the bok choy layer on top of the fish. Cover and steam for about 5 minutes, or until the fish is just cooked through and the bok choy is tender, but still has some crispness. Check the fish for doneness by gently inserting a fork into it. If the fork slides easily in, the fish is done. If the fork resists sliding in, it is not quite done. Remove the fish and bok choy and keep warm while you make the sauce.
• Heat a medium saute pan over medium-high heat. Add the peanut oil and heat. When the oil is hot, add the ginger, garlic, and jalapeno and saute until just translucent, about 3 minutes. Do not allow the vegetables to brown. Add 4 ounces of the steaming liquid and the soy sauce and boil for 2 minutes. Do not season with salt as the soy sauce is salty. Add the sugar and boil for 1 minute, or until the sugar is completely dissolved. Lower the heat and whisk in the butter. Add the scallion whites, stir, and remove from the heat.
• Place some jasmine rice on a platter. Top with the steamed bok choy. Top the bok choy with the snapper, skin-side up. Spoon the sauce over the fish. Garnish with the scallion greens and cilantro sprigs.

RED SNAPPER WITH BABY BOK CHOY

Steps:

• Heat olive oil in a medium saucepan over medium heat. Add garlic, scallion whites, lemongrass, and piece of ginger. Cook, stirring, until translucent, about 1 minute. Add coconut milk, green curry, sugar, fish sauce, and kaffir lime leaves; let mixture simmer for 30 minutes. Strain mixture through a fine mesh sieve set over a medium bowl; stir in lime juice and scallion greens set aside.
• Preheat oven to 425 degrees. In a medium ovenproof skillet, heat grapeseed oil over medium-high heat. Season snapper with salt and pepper and add to skillet. Immediately transfer skillet to oven and cook until opaque, about 7 minutes. Remove from oven and keep warm.
• In a medium skillet, add olive oil and minced ginger. Cook over medium heat, until ginger just begins to brown, about 1 minute. Add bok choy and cook until soft, 2 to 3 minutes. Season with salt and pepper; sprinkle over cashews and toss to combine.
• To serve, spoon some of the sauce onto each of 4 plates. Top with bok choy and snapper; serve immediately.

SAVORY BABY BOK CHOY

Steps:

• Melt butter in a large skillet over medium heat, and cook and stir the garlic and bay leaf until the garlic is lightly browned, about 5 minutes. Stir in the chicken stock and white wine, and increase heat to a full boil. Cook the sauce, stirring often, until reduced to 1 cup, about 15 minutes. Remove bay leaf. Lay the bok choy halves, cut sides down, into the sauce, and reduce heat to a simmer. Cook until tender, about 10 minutes. Serve with sauce spooned over bok choy.

SAUTéED BABY BOK CHOY

Steps:

• In a large sauté pan with a lid, heat oil over medium-high heat until it starts to shimmer. Add garlic, ginger and red-pepper flakes and cook, stirring constantly, until fragrant, about 45 seconds.
• Add bok choy and stir carefully to cover with oil, then cook for approximately 2 minutes. Add soy sauce, stock or water, then cover pan and cook for approximately 2 minutes more, until steam begins to escape from beneath the lid of the pan.
• Uncover and continue to cook until liquid is close to evaporated and stalks are soft to the touch, approximately 3 minutes more.
• Remove to a warmed platter and drizzle with sesame oil.

YELLOW SNAPPER WITH BLACK THAI STICKY RICE, CORN SAUCE, AND BABY BOK CHOY

Steps:

• Preheat the oven to 400 degrees F.
• Butterfly the yellow snapper, removing the head, spine, scales, and bones, keeping the filleted pieces attached at the tail and the skin on. With a sharp knife, make slits in the skin of the snapper to prevent it from curling during cooking. Coat the skin in the rice flour and season with salt and pepper. Also season the inside with salt and pepper.
• Heat the vegetable oil and butter in a 10-inch oven-safe skillet over medium heat. Add the snapper to the hot skillet, bone side down, and sear until golden brown. Place the fish, uncooked side up, on a baking sheet. Bake in oven until just cooked through, about 6 to 9 minutes.
• Ladle the Corn Sauce onto a serving plate. Use a 3-ounce ice cream scoop to put a scoop of the Black Thai Sticky Rice on top of the Sauce. Place the yellow snapper tilted up on the rice, and put the Baby Bok Choy over the snapper.
• Remove the corn kernels from the cob by slicing down the cob. Set the kernels aside. Cut the cob into 4 pieces.
• Heat 1 to 2 tablespoons butter or oil in a medium saucepan over medium-low heat. Add the corn kernels, turmeric, and saffron, and cook until lightly sauteed, about 2 minutes. Add the heavy cream and cob pieces. Adjust heat to medium, and simmer until slightly reduced. With a slotted spoon, remove the pieces of cob. Puree the liquid in a blender, being careful about pureeing hot liquids in a blender (do not fill to capacity, and place a towel over top). Strain the puree through a fine mesh sieve. Add salt and pepper, to taste. Gently stir in the truffle oil. Keep warm if possible.
• Rinse the black rice in cold water for 5 minutes, and then drain.
• In a small saucepan over medium heat, simmer the mirin and the rice wine vinegar until slightly reduced. Reserve.
• In a small saucepan with a cover that fits tightly, simmer the black rice with 1/2 cup water over medium heat until there are little bubbles and the rice is fully cooked. Spoon the rice out flat on a plate for 2 minutes to release steam. Put the black rice in a small bowl and add the mirin and vinegar mixture. Add salt and pepper, to taste. Gently stir together, cover, keep warm.
• Heat the sesame oil in a 10-inch skillet over medium heat. Add the bok choy and saute for 3 minutes. Add the sake to deglaze the pan. Continue cooking over medium heat until al dente, about 5 more minutes. Season to taste with the salt and pepper.