Sea Bass w/ Bok Choy

Sea Bass w/ Bok Choy

This is hands down my favorite meal. Quick and always is a hit for family and friends. A fantastic fish dish with an Asian flare that can be spicy or mild. It's all in the seasoning of your choice.

Ingredients:

▢ 2 Filets of Sea Bass (fresh or defrosted)

▢ 1 lemon

▢ 1 tablespoon olive oil

▢ 3 tablespoons of low sodium soy sauce

▢ 1 tablespoons of fish sauce

▢ 1/4 tablespoon of apple cider vinegar

▢ 1/4 tablespoon of rice wine vinegar

▢ 2 tablespoons sushi ginger dices

▢ 1 - 3 teaspoons of Sambal (spice)

▢ 1/2 lime

▢ Jasmine or Basmati Rice

▢ 3 Baby Bok Choy

Not all foods are created equal.
Eat well. Stay awesome!

Instructions

Preheat the oven to 350F.
FOR SAUCE: In a medium bowl combine Japanese BBQ Sauce, Sushi Ginger, Sambal, Ginger Beer and 1/2 lime. Place to the side.
Marinate the Sea Bass in the juice of one lime.
In a skillet or flat top grill, Sea Bass in oil over medium-high heat the a tablespoon of olive or avocado oil (about 2 minutes per side).
Place in oven at 350F until it reached the temperature of 145 degrees (about 5 minutes).
In a frying pan or wok, sauté Bok Choy over medium heat until soft - yet still a little crunchy.
Prepare rice of choice according to instructions.
Scoop rice into individual bowls, add Bok Choy on top, then place Sea Bass on top of Bok Choy. Lastly, pour the sauce mixture on top until the rice has a nice broth-like quality at the bottom of the bowl.