Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili - alive magazine
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe…
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Cooking tools:
- Needle nose pliers
- Chef's knife
- Cutting board
- Pot
- Stove
- Slotted spoon
- Fish spatula
- Measuring cup
- Measuring spoon
- Mixing bowl
- Plate
- Serving bowl
Ingredients
- 2 cups (500 mL) low-sodium vegetable stock
- 1 tsp (5 mL) tamari
- 2 Tbsp (30 mL) rice wine vinegar
- 1/2 Thai chili, finely sliced
- 1 piece of lemongrass, cut into 2 inch (5 cm) pieces
- 1 thumb-sized piece of gingerroot, sliced into 5 to 6 pieces
- 1 Tbsp (15 mL) sesame oil
- 2 pieces baby bok choy, quartered
- 2 - 6 oz (170 g) pieces sablefish, skin removed
- 1 Tbsp (15 mL) finely sliced green onions
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