| Prep: 20 mins | Cook: 15 mins – 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 295 | 16g | 2g | 10g |
| sugars | fibre | protein | salt |
| 4g | 3g | 32g | 1.6g |
Why I Love Thai Fish and Stir-Fried Greens in Garlic Ginger Sauce
My coastal upbringing in Seattle quite naturally drew me towards seafood dishes, and the Fish and Stir-Fried Greens in Garlic Ginger Sauce tickles this penchant. Culinary inspiration often comes from different corners, and sometimes, it’s from across the Pacific – the Thai kitchen this time.
Fusion Cuisine at its Finest
Being constantly exposed to my Japanese roots has always allowed me to appreciate the subtleties of Asian cuisine. However, a few years ago, I chanced upon a recipe quite akin to this one – a Thai masterpiece by Chef Pin Suthep. Suthep’s use of fish and fresh greens reminded me of my Seattle origin, sparking, in turn, the creation of my Fish and Stir-Fried Greens in Garlic Ginger Sauce. It’s a beautiful blend of the seafood-rich culture of the Pacific Northwest with touches of tantalizing Thai spices.
A Dish that Unites
What I love about this recipe isn’t just the savory blend of the white fish fillets and vegetables submerged in a concoction of ginger and garlic, but its adaptiveness. This dish, owing to its light yet flavorful profile, works beautifully with a range of other dishes.
An excellent dish that pairs well with the Fish and Stir Fried Greens in Garlic Ginger Sauce would be a traditional Thai Coconut Rice. The creamy, slightly sweet rice complements the spicy-salty flavor profile of our main dish quite well. This pairing brings together the Thai inspiration and Pacific coastal elements wonderfully. Throw in a side of Cilantro Lime Cucumbers for an added layer of refreshing crunch.
However, it’s not just the compatibility that enamors me. This dish, beyond its taste, is a symbol of my culinary journey – blending my Pacific Northwest upbringing with my deep-seated Asian ties. Each serving, thus, turns into a delightful celebration of varied cultures and tastes.
What You’ll Need
- 3 tbsp Vegetable oil
- 6 medium-size White fish fillets
- 1/4 cup Fresh ginger, minced
- 6 cloves Garlic, minced
- 1/2 cup Soy sauce
- 2 tbsp Fish sauce
- 1 tbsp Brown sugar
- 1/2 tsp Red pepper flakes
- 2 cups Fresh spinach leaves
- 2 cups Bok Choy, chopped
- 1 cup Bell pepper, sliced
- 2 tbsp Fresh cilantro, chopped
- 2 tbsp Fresh basil, chopped
- 1 Lime, cut into wedges
Method
Step One
Start by heating up the vegetable oil in a large skillet or wok over medium-high heat. Add the fish fillets and cook until they are golden brown on both sides. This will probably take about 4 to 6 minutes per side. Once cooked, remove the fillets from the skillet and set them aside.
Step Two
In the same skillet, add the minced ginger and garlic. Cook for about a minute, stirring frequently to prevent burning.
Step Three
Afterwards, add the soy sauce, fish sauce, brown sugar, and red pepper flakes into the skillet. Stir everything together and bring the mixture to a boil. Once it’s boiling, reduce the heat and let it simmer for about 2 minutes.
Step Four
Next, add the fresh spinach leaves, chopped bok choy, and sliced bell pepper into the skillet. Stir until the vegetables are coated with the sauce, then cover the skillet and let them cook for about 5 minutes. The greens should be wilted, but still a vibrant color.
Step Five
At this point, return the fish fillets to the skillet, spooning some of the sauce and vegetables over top. Cover the skillet once again and allow everything to warm through for a couple of minutes.
Step Six
Finally, sprinkle the top with the chopped cilantro and basil. Serve the fish and stir-fried greens hot, with the lime wedges on the side for squeezing over the top.
