Finally Friday: a fish fillet dinner
November 11, 2016
My absolute favorite fish dinner is a whole oven roasted fish, with the skin on, crispy on the outside, moist and flaky inside, flavored with a homemade tamarind sauce, served on a bed of lettuce with a side of cucumber, rolled in rice paper wraps, and dipped in a lemon fish sauce. We would have that at home and it was culinary heaven.
That is not this recipe. Sorry.
Someday it will be. But I tried making it once without a recipe or guidance ten years ago, it was a horrid failure, and I haven’t had the nerve to waste another fish trying it again.
This is a suitable substitute, JuggerBaby approved.
2-4 fish fillets, I like tilapia or catfish
oil, salt, pepper
Baby bok choy
Steamed white rice
I usually steam the white rice first, earlier in the day, since we use a rice cooker and that’s just an easy win. If you need help making perfect white rice, let me know in the comments and I’ll do a little snippet on that later.
The fish and bok choy are ridiculously easy – the fish fillets are placed on a large sheet of foil, sprinkled with oil, salt, pepper, layered with sliced onions (sometimes tomatoes or lemons if I feel like it), and the foil is pinched shut like a little packet. This goes into the toaster oven at 400 degrees for 20 minutes. It’s my cheater version of Fish en Papillote.
Meanwhile, the bok choy is washed and cut up into smallish pieces. This is tossed into the saucepan after cooking the garlic for a minute, tossed to coat the bok choy with a bit of oil and garlic, and covered for a few minutes on medium-low heat. I add a little drizzle of sesame oil and toss again, then leave it on medium-low heat for a few more minutes. Since JuggerBaby seems to think that ze can’t chew up vegetables that aren’t a bit on the soft side, crunchy like I prefer them, I cook it a little longer than if I were just serving it to adults. Cooked this way, ze will happily munch on bok choy all through dinner.
Total time from prep to serving: 35 minutes.