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.
- 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
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.
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.
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.
Baby Bok Choy with Garlic
- 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
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.