Steamed Barramundi; Fried Rice with Peas; Baby Bok Choy with Garlic

By Ira

Have you ever had Barramundi? It’s an Australian fish that’s sustainably farmed in Massachusetts. They’re rich in Omega-3 and they’re Mercury and PCB free. They are sold frozen (they are frozen within 4 hours of harvest). The biggest challenge is that they’re hard to find. I found them at my local Whole Foods only once. You can substitute it in this recipe with any other thick fleshed fish.

I would start by making the fried rice first, then while the Barramundi is cooking, you can quickly cook the Bok Choy.

Steamed Barramundi

Serves 2-3

  • 1 package frozen Barramundi (contains 2 large fillets)
  • half a bunch cilantro
  • 2 inch piece ginger cut into slivers
  • 2 teaspoons soy sauce
  • 3 teaspoons sherry
  • salt

If you’d like to make more fillets, you can easily add another fillet to the steamer, and increase the amount of seasonings accordingly. If the extra fish doesn’t fit in your steamer, you can put in on top of the other fish, but separated by a piece of cabbage.

Line the steamer with a plate or a piece of cabbage if you don’t have a plate that fits in the steamer. Place the cilantro on top, followed by half of the ginger pieces.

Place the fish on top. Sprinkle it with the soy sauce and sherry and a pinch of salt. Place the rest of the ginger on top. Let the water in the steamer come to boil, then place the steamer part on top (the top part should not be touching the water). Decrease the heat to medium-low so the water simmers. With the cover on, steam it for 11-13 minutes.

Taste to see if it needs additional salt.

Fried Rice with Peas

Serves 4 to 6 – Adapted from Here in America’s Test Kitchen

  • 1 cup rice (not cooked)
  • 1/4 cup oyster sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons peanut oil or coconut oil, separated
  • 2 eggs lightly beaten
  • 1 medium onion, sliced
  • 1 cup frozen peas, thawed
  • 2 garlic cloves, minced
  • 5 medium scallions, sliced thin

Cook the rice first. If possible, do this the night before then put it in the fridge.

In a small bowl, combine the oyster sauce and the soy sauce. Set aside.

In a 12 inch skillet or wok over medium heat, add 1 tablespoon of oil. When the oil shimmers, add the egg, then break it up and stir it.

Once the egg is cooked, transfer it to a plate and set it aside.

In the same skillet or wok, add the additional tablespoon of oil. Then add the onions, and cook stirring for 3 minutes.

Then add the peas, and the garlic, and stir for 30 seconds.

Then add the rice and the sauce. Stir and break up the rice clumps so that everything is incorporated and heated through.

Stir in the eggs and scallions.

Baby Bok Choy with Garlic

Serves 2

  • 1 teaspoon peanut oil or coconut oil
  • 3 or 4 pieces Baby Bok Choy
  • 2 garlic cloves, sliced thin
  • 1 teaspoon soy sauce
  • 2 teaspoons sherry
  • salt

Slice each bok choy piece in half. In a 10 inch skillet over medium low heat, add the oil, then the garlic pieces, stir for 30 seconds. Add the bok choy pieces in a single layer. Add the soy sauce, sherry, 2 tablespoons water.

Cover, and let it cook for 3-6 minutes until crisp tender. Sprinkle with salt and serve.

 

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