Recipes Main Courses Seafood Caramelized Halibut with Bok Choy

Caramelized Halibut with Bok Choy

Caramelized Halibut with Bok Choy is rated 5.0 out of 5 by 3.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4

You may make the sauce up to 5 days in advance. Let cool, then transfer to an airtight container and refrigerate until needed. Stir the sauce into the shallot mixture just before you add the fish.

Ingredients:

  • 3 Tbs. warm water
  • 1/3 cup Asian fish sauce
  • 2 Tbs. soy sauce
  • 3/4 cup sugar
  • 2 Tbs. room-temperature water
  • 2 Tbs. corn or peanut oil
  • 3 shallots, thinly sliced
  • 2 Tbs. grated fresh ginger
  • 2 garlic cloves, minced
  • 1/4 tsp. freshly ground pepper
  • 4 halibut or cod fillets, about 1 1/2 lb. total, each 1 inch thick
  • 1/2 lb. bok choy, quartered lengthwise
  • 2 Tbs. fresh cilantro leaves
  • Steamed rice for serving

Directions:

Make the sauce
In a small bowl, stir together the warm water, fish sauce and soy sauce.

In a small, heavy saucepan over medium heat, combine the sugar and the room-temperature water and stir until the sugar dissolves. Increase the heat to high, stop stirring and swirl the pan until the sugar syrup turns light amber, 3 to 5 minutes. Remove from the heat and carefully pour the fish sauce mixture into the syrup. It will bubble and spatter. Stir until the bubbling subsides. Set aside.

Braise the fish
Warm a Dutch oven or large fry pan over high heat until very hot and pour in the oil. Add the shallots, ginger and garlic and sauté until tender, about 2 minutes. Add the pepper and stir in the sauce.

Reduce the heat to low, place the fish in the liquid, cover and braise for 7 minutes. Using a metal spatula, carefully turn the fillets over, lay the bok choy quarters around them, re-cover and continue to braise until the fish is opaque throughout when tested with the tip of a knife, about 7 minutes more.

Transfer the fish to a platter, spoon the sauce over the top, garnish with the cilantro and serve immediately with steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

Rated 5 out of 5 by from Light & flavorful Just made this as a different way to use the bok choy that came in my CSA box. Easy, delicious, I will make again. Added one slivered small medium heat pepper w/ bok choy & a squeeze of lime on top after plating. The sauce is so light & wonderful that I will probably serve it in a shallow bowl next time.
Date published: 2015-09-12
Rated 5 out of 5 by from Great Healthy Dish I loved this sauce and the fish turned out great. Next time I would definitely make the sauce in advance and spend more time with the guest(s).
Date published: 2013-04-02
Rated 5 out of 5 by from Perfect Dinner for Dinner Guest This recipe is easy, elegant, light and very flavorful. Most of the prep can be done in advance giving you time to enjoy your dinner guest. I Made this dish for a friends birthday celebration and my guest couldn't stop talking about it. I used jasmine rice but could be made heathier if you use brown rice.
Date published: 2012-10-01
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