Leigh Beisch
Total Time
30 Mins
Makes 4 servings

This delicate, simple dish can also be made with another firm, white-fleshed fish such as bluenose bass. Prep and Cook Time: 30 minutes.

How to Make It

Step 1

Season fillets with salt and pepper. Heat a frying pan (not nonstick) over medium-high heat; add oil, then fillets. Cook until fillets start to brown on one side, about 2 minutes. Flip fillets and reduce heat to medium. Add stock, bok choy leaves, mushrooms, soy sauce, and ginger. Cover and cook until fish is opaque in the center, about 3 minutes.

Step 2

Divide fish, mushrooms, and bok choy between 4 deep, wide soup plates. Pour stock over fish and vegetables (depending on size of your plates, you may have extra stock). Garnish with green onion and jalapeño and drizzle with toasted sesame oil.

Step 3

Note: Nutritional analysis is per serving.

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Ratings & Reviews

Uccella's Review

February 23, 2014

tkobrien17's Review

November 05, 2011
An incredibly simple yet delicious meal!! Make sure to use the jalapeno or maybe some red pepper flakes to add depth. It is also great served over some cooked quinoa or rice.