Grilled Fish & Stir-fried Greens with Miso Dressing
PREP 5 MIN•COOK 10 MIN
Getting adventurous with family meal time doesn’t have to be hard work. This simple stir fry from Palisa takes 10 minutes to cook, while a tasty miso and soy/tamari sauce will have everyone devouring their greens. She used angled gourds from her Boon Luck Farm when making this dish but you can substitute any greens you have available.
Number of servings
1 tbs coconut nectar (or maple syrup)
2 tsp miso paste
1 tsp soy sauce (or tamari if gluten free)
1 tsp brown rice vinegar
1 tbs olive oil
300g white fish fillets
salt & pepper, to taste
2 garlic cloves minced
150g asparagus woody ends snapped off and sliced diagonally
1 bunch of choy sum (150g bunch) ends trimmed
1 bunch of baby bok choy (buk, pak or puk choy) (150g bunch) cut in quarters
3⁄4 cup (120g) pre-cooked brown rice cooked according to packet directions
In a small mixing bowl, whisk together coconut nectar, miso, soy and rice vinegar until well incorporated and not lumpy. Set aside.
Heat a non-stick frying pan over medium-high heat with a small amount of oil and pan-fry fish fillets 1-2 minutes on each side. Season with salt and pepper, remove from pan and cover to keep warm.
Turn heat to high and add remaining oil to pan. Add minced garlic and keep moving it around the pan to keep it from burning. Add greens, pour over sauce and toss pan a couple of times to evenly distribute sauce and heat through.
Once greens begin to wilt, remove from heat and serve immediately with fish and rice.
1715 kJ / 410 cals
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