Baked Wasabi Catfish with Bok Choy, Broccoli, and Brown Rice

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Baked Wasabi Catfish

Ingredients

1/4 cup soy sauce

2 tablespoons olive oil

2 teaspoons wasabi paste

1 teaspoon minced garlic

1/4 teaspoon crushed oregano, or more to taste

1 pinch ground black pepper, or to taste

16 ounce catfish fillet

1 pinch Cajun seasoning (such as Tony Chachere’s), or to taste

Directions

  1. Preheat oven to 450 degrees F (230 degrees C). Line a baking dish with aluminum foil and grease with olive oil.
  2. Mix soy sauce, olive oil, wasabi paste, garlic, oregano, and black pepper in a bowl. Cut a diagonal slash across each piece of fish and coat fish with wasabi mixture; spoon remaining wasabi mixture over fish and into the diagonal cuts. Place fish into prepared baking dish and sprinkle with Cajun seasoning.
  3. Bake in the preheated oven until fish is opaque and flakes easily, 7 to 9 minutes.

Inspired by: http://allrecipes.com/recipe/wasabi-trout/

Bok Choy

Ingredients

  • 2 tablespoons vegetable oil
  • 2 medium garlic cloves, minced
  • 1 tablespoon of diced picked ginger
  • 1/4 teaspoon red pepper flakes
  • 1 1/2 pounds bok choy (about 2 medium bunches), cleaned, ends trimmed, and cut on the bias into 1-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon water

Directions

  1. In a large frying pan with a tightfitting lid, heat the vegetable oil over medium-high heat until shimmering. Add the garlic, ginger, and red pepper flakes and cook, stirring constantly, until fragrant but not brown, about 30 seconds.
  2. Add the bok choy and, using tongs, fold it into the garlic-ginger mixture until coated, about 1 minute. Add the soy sauce and water, cover, and cook until steam accumulates, about 1 minute. Uncover and cook, stirring occasionally, until the greens are just wilted, the stalks are just fork tender but still crisp, and most of the water has evaporated, about 2 minutes.
  3. Turn off the heat, stir in the sesame oil, and season with salt if desired.

Inspired by: http://www.chow.com/recipes/28071-sauteed-bok-choy

 

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