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Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili

Serves 2

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    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili

    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, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili.

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    Sustainability status

    Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest.

    Skin and bones

    Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove.

    You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.

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    Poached Sablefish and Bok Choy with Lemongrass, Ginger, and Chili

      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 in (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

      Nutrition

      Per serving:

      • calories446
      • protein23 g
      • total fat35 g
        • sat. fat8 g
      • total carbohydrates9 g
        • sugars5 g
        • fibre2 g
      • sodium439 mg

      Directions

      01

      In medium-sized jug, combine stock, tamari, and vinegar, then add Thai chili, lemongrass, and gingerroot pieces. Set aside.

      02

      In 10 in (25 cm) skillet, heat sesame oil on medium-high. Sear bok choy for 2 minutes, until golden brown on all sides, turning as necessary. Reduce heat to medium and pour in stock mixture. Simmer for 2 minutes. Reduce heat to medium-low so that liquid is at a gentle simmer. Add fish pieces and cook for 5 to 7 minutes, or until sections of sablefish begin to flake apart but pieces remain intact.

      03

      With tongs, remove bok choy and place on warmed plates. With slotted spoon or fish spatula, remove sablefish and place atop bok choy on each plate. Spoon a ladleful of cooking stock overtop, sprinkle with green onions, and serve.

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