Cilantro-coated fish fillets with bok choy for Rosh Hashanah
A quick dish with far eastern inflections.
This recipe is from Haaretz's archives.
Bok choy is available at produce markets and some major grocery chains. If you can't find any, substitute baby spinach leaves or cabbage. Serves four.
4 200-gm. fillets of white fish (for example, sea bream or bass )
2 tbsp. oil
bunch of cilantro, finely chopped
4 medium-sized bok choy (or 8 small), sliced lengthwise and quartered
For the sauce: 3 tbsp. lime or lemon juice
2 tbsp. sesame oil
3 tbsp. oil
1 1/2 tbsp. honey
Rub the fillets with a tablespoon of oil; season with salt and pepper, and roll in cilantro flakes until well coated. In a small bowl, whisk all the ingredients for the sauce together, and season with salt and pepper. In another bowl, combine the bok choy quarters with half of the sauce.
Heat a wide frying pan and transfer the bok choy to it, cooking until it softens slightly and begins to brown (2-4 minutes ). Remove from the pan and divide the contents between the plates.
Heat another tablespoon of oil in a frying pan, and fry the fish, skin-side down, until the fillets start to get char marks (about 2 minutes ). Flip them over and fry for another half a minute on the other side. Remove the fillets and arrange on top of the bok choy on each plate. Pour the remaining sauce over the fish and serve immediately.