Recipes Nugget Markets Signature Recipes
Baby Bok Choy-Stuffed Basa
- Prep time
- 15 minutes PT15M
- Cook time
- 22–25 minutes PT25M
- Yield
- 2 servings
- Difficulty
This beautiful basa preparation features glazed baby bok choy. To make it a meal, try serving it with rice or cellophane noodles.
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 serrano pepper, deseeded and brunoised
- 2 heads baby bok choy, julienned
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 2 large basa fillets
- Kosher salt, to taste
- Cracked black pepper, to taste
- Zest of 1 lemon
Preparation
Preheat a medium skillet to medium heat. Add the oil, garlic, ginger, and serrano pepper, then sauté until the edges of the garlic start to brown. Add the bok choy and toss to combine.
Deglaze with the mirin, soy sauce, and fish sauce, cooking for 8–10 minutes, or until most of the liquid is gone. Set aside to cool.
Preheat the oven to 350°F.
When the bok choy has cooled, place half of it in the middle of one of the basa fillets and roll the fillet over the stuffing. Repeat with the other fillet.
Place stuffed fillets on an oiled baking sheet and season with salt and pepper. Bake for 12–15 minutes, then garnish with lemon zest and serve.
Techniques used in this recipe:
- brunoise
- brunoise (Fr.): small dice; 1/8-inch cube is the standard. For a brunoise cut, items are first cut in julienne, then cut crosswise. For a fine brunoise, 1/16-inch square, cut items first in fine julienne.