Braised Mahi Mahi with Bok Choy
by Jenny Z
A quick, healthy stir fry you can put together in less time than it takes rice the rice to steam. This is particularly good to make on days full of activity. Quick to make, delicious, and it’s won’t drag you down if you plan to hit the trail, or run around the block after eating.
Two 4 oz Mahi Mahi fillets – the individually frozen ones work great.
2 small head of bok choi – you can substitute broccoli , napa cabbage or just about any vegetable here.
4 scallions chopped
½ cup chopped cilantro
2 tsp canola oil
2 Tbsp sweet chili sauce
1 Tbsp soy sauce
1 Tbsp black bean garlic paste – double the soy if you don’t have but you can find in the Asian section of most supermarkets.
½ cup water mixed with 2 tsp potato starch as thickener
Ground pepper to taste
- Slice the fish and bok choy into piece approximately 1 inch by ½ inch (Bite sized pieces more or less).
- Heat the canola oil in a large skillet to med-high and add mahi and all the vegetables.
- Sauté for 4-5 minutes until fish begins to turn opaque and bok choy softens a bit.
- Add the remaining ingredients and reduce heat to a simmer.
- Simmer for additional 5 minutes until the sauce is thickened and vegetable done to your liking. I prefer still on the crisp side.
Serve over jasmine rice or all by itself.
Photography by Jenny Zink