Ingredients with Measurements:
- 2 Mandarin fish fillets (about 1 lb total)
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup water
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 teaspoon sesame oil
- 4 baby bok choy, halved
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- 1/4 cup chopped scallions for garnish
Special equipment needed:
- Large skillet with lid
Step-by-step instructions:
1. In a bowl, whisk together soy sauce, rice vinegar, brown sugar, water, garlic, ginger, and sesame oil. Set aside.
2. Season the fish fillets with salt and pepper.
3. Heat vegetable oil in a large skillet over medium-high heat. Add the fish fillets and cook for 2-3 minutes on each side until browned. Remove the fish from the skillet and set aside.
4. Add the bok choy to the skillet and cook for 2-3 minutes until slightly wilted.
5. Pour the soy sauce mixture into the skillet and bring to a boil.
6. Return the fish fillets to the skillet, spooning some of the sauce over them. Cover the skillet with a lid and reduce the heat to low. Simmer for 10-12 minutes until the fish is cooked through and the sauce has thickened.
7. Serve the fish and bok choy on a platter, spooning the sauce over them. Garnish with chopped scallions.
Time:
Preparation time: 15 minutes
Cooking time: 20-25 minutes
Temperature:
Medium-high heat for cooking the fish and bok choy, low heat for simmering the sauce.
Serving size:
This recipe serves 4.
Nutritional information:
Calories: 300
Fat: 12g
Carbohydrates: 20g
Protein: 28g
Sodium: 1600mg
Substitutions for ingredients:
- Mandarin fish can be substituted with any white fish such as tilapia or cod.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Bok choy can be substituted with any leafy green vegetable such as spinach or kale.
Variations:
- Add sliced shiitake mushrooms to the skillet with the bok choy.
- Use chicken or beef instead of fish.
- Add a tablespoon of cornstarch to the soy sauce mixture to thicken the sauce more.
Tips and tricks:
- Make sure to season the fish fillets with salt and pepper before cooking.
- Use a large skillet with a lid to make sure the fish and bok choy cook evenly.
- Spoon the sauce over the fish fillets while they cook to make sure they stay moist.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the fish and bok choy on a large platter with the sauce spooned over them. Garnish with chopped scallions.
Garnishes:
Chopped scallions
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thin, add a tablespoon of cornstarch to thicken it.
- If the fish is overcooked, reduce the cooking time or lower the heat.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Braised fish is a popular dish in Chinese cuisine and is often served with vegetables and a flavorful sauce.
Flavor profiles:
Salty, sweet, savory, and umami.
Serving suggestions:
Serve the fish and bok choy on a large platter with steamed rice or noodles.
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Region: Chinese