Lemongrass Poached Tilapia with Baby Bok Choy

Preparation:
Season the fish fillets on both sides with salt and pepper and set aside.

Heat the vegetable oil in a large pan over medium heat. Add the shallots and chili and cook until fragrant, about 2 minutes. Add the lemon juice, sugar, lemongrass and chicken broth.

Bring the mixture to a simmer, cover and cook for 20 minutes to allow the flavors to infuse the broth.

Strain the broth and return it to the pan. Add the fish, cover and simmer for 3 minutes.

While the fish is cooking, whisk the cornstarch and soy sauce together in a small bowl and plate a portion of cellophane noodles on each of 4 plates.

Once the fish has cooked for 3 minutes, gently add the bok choy, cover and continue cooking 2 minutes more, or until bok choy is crisp-tender and the fish is cooked through.

Place 3 pieces of bok choy on each plate and place a piece of fish on top of the noodles (or rice).

Raise the heat on the broth to high and add the soy-cornstarch mixture. Cook until bubbling and slightly thickened, then drizzle the sauce over the fish, noodles and bok choy.

Makes 4 servings

Preparing cellophane noodles:
Normally, the easiest way to prepare cellophane noodles is to place them in a large bowl, cover them with boiling water and allow them to soften to the desired consistency. Time will vary by brand, so check them after 2 minutes and keep checking every minute or so until texture suits your taste. Drain and set aside until ready to use.

This is an original recipe created & tested by the editors of MyGourmetConnection

Share:   Print 

 Bookmark  Facebook  Twitter  Google+  Stumble  Email