By Stefanie C.
With holiday cooking in full mode, I was feeling the need to be “cleansed”. All of those heavy turkey dinners with potatoes and breads and baked goodies had taken its toll on my digestive system, leaving my body begging for something light and healthy. I roasted this fish in a little olive oil, but to go totally “clean”, try steaming some white fish instead.
2 portions salmon or other oily fish, roasted in a little olive oil and s&p @ 450F for 12 minutes
2 heads baby bok choy, halved length-wise, marinated (see below) and grilled
1 large bowl cooked basmati/jasmine rice
1 pot jasmine green tea (optional but very desirable!)
Bok Choy marinade:
1/4 cup rice wine vinegar
1 tbsp sambal oelek/sriracha/other hot red chili sauce
1 tbsp light-brown sugar
2 tbsp toasted sesame oil
2 tbsp light soy sauce
1 tbsp finely chopped ginger
1 tbsp finely chopped cilantro
Mix all ingredients in a large bowl. Toss and soak halved bok choy for about 10 minutes before grilling 5 minutes per side.
The slightly charred leaves beautifully contrast the juicy stalks.
* This marinade quantity will leave you with leftovers so feel free to use more bok choy and/or pour the rest over your cooked rice and fish.
Serves 2.
About Stefanie:
Stefanie C. is a recent graduate of Simon Fraser University where she received her BA in Communication. She lives in Vancouver, BC and writes a food blog, Cumin & Coriander.
