Yellow Snapper With Black Thai Sticky Rice Corn Sauce And Baby Bok Choy Recipes

MISO-POACHED BLACK COD WITH BABY BOK CHOY

Steps:

• For the black cod: Combine the miso paste, dashi and kombu with 1 gallon of water in a stockpot and bring to a simmer. Cook, 5 minutes, then remove the kombu. Transfer some of the broth to a shallow pan and add the cod. Cook, keeping the heat at a very low simmer, covered, until cooked through, about 7 minutes.
• For the vegetables: Preheat the oven to 375 degrees F. Fill a large bowl with ice water and set aside. Bring a large pot of heavily salted water to a boil, then add the bok choy and cook, 30 seconds. Transfer the bok choy to the ice bath. Set aside.
• Slice the crimini and shiitake mushrooms. Remove the stems from the beech and honshimeji mushrooms. Drizzle some oil over the mushrooms and sprinkle them with salt and pepper. Roast until charred on the edges, about 20 minutes.
• For the cilantro oil: Meanwhile, blend the cilantro with the oil in a blender on high for 3 minutes. Set aside.
• For the pickled onions: Bring the sugar, vinegar, 1 cup water and 1 cup salt to a boil in a small saucepan. Place the onions in a medium bowl and pour the liquid over. Let steep 10 minutes.
• For serving: Arrange 2 to 3 bok choy leaves on each of 4 plates. Top each with a piece of cod and add some broth. Add some mushrooms and drizzle with cilantro oil. Garnish with salmon roe, togarashi, scallions and pickled onions.

GINGERY FRIED RICE WITH BOK CHOY, MUSHROOMS AND BASIL

Steps:

• Take the cooked rice out of the refrigerator, and set it aside at room temperature.
• In a large wok or nonstick skillet, heat 2 tablespoons canola oil over medium-high. Add the mushrooms, season generously with salt and pepper, and cook, stirring occasionally, until browned and tender, 5 or 6 minutes. Transfer to a large bowl.
• Wipe out the skillet, if needed, then add 1 tablespoon canola oil and heat over medium-high. Add the bok choy, scallions, garlic and jalapeño, if using. Season with salt and pepper and stir-fry, stirring frequently, until aromatic and barely crisp-tender, 2 to 3 minutes. Transfer to the bowl with the mushrooms.
• Add the remaining 2 tablespoons canola oil to the skillet and heat over medium-high. Add the rice and cook, stirring occasionally, until toasted and toothsome, 4 to 5 minutes. Add the frozen peas, ginger, soy sauce, sesame oil and white pepper (if using), and stir until rice is evenly coated in soy sauce mixture, and no uncoated rice grains remain, 1 to 2 minutes.
• Stir in the mushroom and bok choy mixture and the basil until basil is wilted, 1 to 2 minutes. Season to taste with salt and pepper then divide among bowls; serve hot.

BOK CHOY STEAMED RICE

Steps:

• Separate bok choy leaves from stems. Slice stems into 1-inch pieces; chop leaves.
• Combine water, rice, and soy sauce in a pot; bring to a simmer and stir in bok choy stems. Reduce heat to low, cover the pot with a lid, and cook until rice is almost cooked through, about 18 minutes.
• Stir bok choy leaves, chili-garlic sauce, and sesame oil into rice mixture with a fork. Remove pot from heat, cover the pot with a lid, and let sit until rice is cooked through and bok choy leaves wilt, about 5 minutes more. Fluff with a fork and garnish with sesame seeds.

BLACK RICE BOWL WITH BOK CHOY AND MUSHROOMS

Steps:

• Cook the rice: Rinse rice well and drain. Put rice in a 2-quart saucepan and cover with 3 1/2 cups water. Bring to a boil over high heat, then turn heat to low. Cover and cook for 30 minutes. Turn off heat and let the rice sit, covered, for 15 minutes, to continue steaming off heat.
• As rice rests, cook the mushrooms: Put 1 tablespoon oil in a wide wok or heavy, deep-sided skillet, and place over medium-high heat. When oil shimmers, add mushrooms, sprinkle with a little salt and stir-fry for about 1 minute, letting mushrooms brown a bit. Remove mushrooms from pan and set aside.
• Add remaining 1 tablespoon oil to the pan. When oil is hot, add peppers, ginger and garlic, and let them sizzle for 30 seconds or so, without browning. Add soy sauce, sugar (if using) and 1/2 cup water and turn heat to high.
• Add greens and stir-fry, mixing well and allowing greens to wilt. The greens should be done in about 2 minutes, but still firm and bright. Add reserved mushrooms and toss to incorporate. Drizzle with sesame oil and turn off heat.
• Mound a cup of rice in each serving bowl. Surround rice with the greens mixture and sprinkle with scallions.

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.

BOK CHOY WITH THAI-STYLE DRESSING

Steps:

• Place the bok choy in a steamer set over a pan of boiling water and sprinkle over the salt.
• Cover and cook for 3-5 mins until tender, then tip into a warmed serving dish.
• Meanwhile heat a wok or large frying pan until hot. Add the oil, ginger, chili and garlic and stir fry for 1 minute.
• Add the soy sauce and fish sauce, heat through and drizzle over the bok choy to serve.

BABY BOK CHOY WITH THAI PEANUT SAUCE

Steps:

• Whisk peanut butter, soy sauce, water, Sriracha, lime juice, ginger, and garlic together for sauce and set aside so flavors can mix.
• Heat oil in a large, nonstick saute pan over medium-high heat. Sear the bok choy, cut-sides down, until they are starting to brown, 3 to 4 minutes. Flip them over and continue to cook until browned, 2 to 3 minutes more. Season with salt and pepper.
• Place bok choy on a plate. Drizzle with the sauce and sprinkle with peanuts and cilantro.

BABY BOK CHOY WITH YELLOW BELL PEPPERS

Steps:

• Heat a tablespoon each of grapeseed (or canola) oil and sesame oil in a large sauté pan on high heat. Add the chopped yellow peppers, green onion and garlic(add onions and garlic a min or two after the pepper) and cook, stirring occasionally until lightly browned. (Keep a watch so that the onions and garlic don't burn.).
• Lower the heat and add the bok choy. Stir to coat with the oil in the pan. Cook only until the bok choy has wilted. The thicker, whiter ends of the baby bok choy should still be somewhat crunchy. Season as and if desired.
• Serve immediately.

CHICKEN WITH BOK CHOY AND BABY CORN

Steps:

• Cut chicken across the grain into 1-inch-wide slices and toss with soy sauce, garlic, ginger, and 3/4 teaspoon salt. Heat oil in a 12-inch heavy skillet over high heat until it shimmers, then cook chicken in 1 layer, without stirring, 2 minutes.
• While chicken cooks, cut bok choy crosswise into 1/2-inch pieces. Add to chicken (do not stir) and cook, covered, until bok choy is tender, about 4 minutes. Stir together Sherry, cornstarch, and sugar.
• Stir mushrooms, corn, Sherry mixture, and 1/2 teaspoon salt into chicken mixture and simmer, uncovered, stirring occasionally, until sauce is thickened slightly and chicken is cooked through, 1 to 2 minutes.

TERIYAKI BLACK COD WITH STICKY RICE CAKES AND SEARED BABY BOK CHOY

Steps:

• Bring a large pot of water to a rapid boil. Prepare a bowl of ice water. Add the bok choy to the boiling water and cook for 30 seconds. Drain the bok choy and immediately transfer it to the ice water for 2 minutes to cool. Drain the bok choy and set aside on a clean kitchen towel to soak up excess moisture.
• Prepare the sticky rice cakes. Put the rice in a large bowl and cover with cold water. Use your hand to swish the rice around a few times. Drain and repeat until the water in the bowl is clear; you may need to rinse it several times.
• Put the rice in a small, heavy-bottomed saucepan and add water to cover by 1 inch. Cover the pan; for best results, do not uncover the pan at any time during cooking. Bring to a boil over medium-high heat, 4 to 5 minutes; you will be able to tell the water is boiling by the large amount of steam pouring out from under the lid. Reduce the heat to low and simmer, covered, for 10 minutes. Remove the pan from the heat and let stand, covered, for 15 minutes.
• Spray a small sauté pan with grapeseed oil and heat over medium heat. Add the scallions, garlic, and ginger and cook, stirring, until just softened and fragrant, about 30 seconds. Fold the scallion mixture into the warm, cooked rice along with the vinegar, mirin, salt, and pepper.
• Line a platter or baking sheet with parchment paper sprayed with oil or with waxed paper. Have a separate bowl of water ready. Dip your hands into the water and scoop up 1/4 cup rice. Form it into a tightly packed cake about 2 inches thick and place the cake on the platter. Repeat with the remaining rice to form five more cakes. Set aside in the refrigerator.
• Meanwhile, in a small saucepan, combine the soy sauce, orange juice, mirin, and ginger. Bring to a boil and reduce the heat to low. Simmer just until reduced by half, 30 to 40 minutes. In a small dish, mix the cornstarch and 1 teaspoon water and stir this slurry into the simmering sauce. Simmer 30 seconds and remove the pan from the heat.