Vietnamese Clay Pot Fish with Bok Choy and Chopped Salad
(Makes 4 servings of a whole meal - and the whole meal costs only $15!)
INGREDIENTS
Main dish:
1 lb. fresh tilapia, cut into 2-inch chunks
2 heads fresh baby bok choy, sliced on diagonal
4 Tbsp. Vietnamese fish sauce
3 Tbsp. white or raw granulated sugar1 tsp. freshly ground black pepper
2 tsp. canola oil
6-8 cloves of garlic, thinly sliced
1 Tbsp. fresh ginger, sliced into thin strips
4 small shallots, thinly sliced
3-4 scallions, cut into 1/2-inch segments, plus 1 Tbsp. oil (for garnish)
5 Tbsp. caramel sauce
2 cups cooked brown rice (optional)
Caramel sauce for fish:
1 cup granulated sugar 2/3 cup + 1/2 cup water1 Tbsp. fresh lime juice, plus more to taste
Salad:
1 head green leaf lettuce, chopped into thin strips
1 cucumber, chopped into thin matchsticks
10 cherry tomatoes, halved
1 small bunch cilantro, chopped (about 1 cup chopped)
1/4 cup roasted and salted peanuts, finely chopped
Fresh-ground black pepper, to taste
NOTE: You can use a mini blender or food processor to chop the peanuts, or crush the peanuts with a large, flat-bladed knife or cleaver.
Salad Dressing:
1/4 cup Vietnamese fish sauce
1/4 cup rice vinegar
1 Tbsp. soy sauce
2/3 cup cold water
5 Tbsp. granulated sugar
1 tsp. roasted and salted peanuts, finely chopped
NOTE: If short on time, you can simply dress the salad with rice vinegar.
PROCEDURE
Marinate the fish:
In a medium-sized bowl, gently toss the fish with black pepper, shallots, fish sauce and sugar. Marinate in refrigerator for 15-30 minutes.
Make the caramel sauce:
(Makes approx. 1 cup)
1. In a small, dry saucepan set to medium heat, combine sugar and 2/3 cup water.
2. Stir with a wooden spoon until the mixture turns darker, about 8 minutes.
3. Remove the pan from the heat and add another 1/2 cup water. The sauce will thicken slightly, but will liquefy again in the next step.
4. Stir well, and then cook for 7-10 minutes over high heat until the sauce is smooth and integrated. If the sauce starts to boil over, lower the heat.
5. Add the lime juice and remove sauce from heat. Stir well.
NOTE: Caramel sauce will keep in a glass container for a couple of months in your refrigerator
Cook the fish and prepare the salad:
1. Heat a medium-sized saucepan over medium heat. Add the oil, garlic and ginger, and stir-fry for about 1 minute.
2. Add the marinated fish. Add the caramel sauce, and mix gently with the fish.
3. As soon as the pot begins to bubble, turn the heat to low, cover and gently simmer for about 5 minutes.
4. Add the bok choy on top of the fish, re-cover, and simmer for another 5 minutes, or until fish is just cooked through and the bok choy is dark green and softened. (If the pot looks dry at this point, add 1-2 Tbsp. of water and cover again.) The fish should be tender but still hold its shape.
5. Meanwhile, make the salad: In a large bowl, combine all salad ingredients, and toss gently. In a small bowl, combine all dressing ingredients and stir well, until sugar is dissolved.
6. Taste the sauce and add fish sauce, sugar, black pepper, or lime juice if needed.
7. Quickly sauté the scallions with oil and add them to the serving dish as garnish.
If desired, serve fish, bok choy and salad with brown rice. (Dress each salad plate with a few teaspoonfulls of the dressing.)
Fajita-style Shrimp Tacos with Vidalia-Mango Salsa
Serves: 4-6
These tacos are colorful and super-healthy, featuring a delicious blend of sweet onion and mango, savory shrimp, subtle lime, and gentle spiciness. Kids don't even mind the cleverly integrated vegetables! The mango salsa can be served on the side, for more sensitive palates.
Drop me a note or comment for the full recipe!
