Dinner from the Garden: Steamed Fish and Bok Choy

by cecimadden

Remember when my parents came to visit and brought a bunch of Gulf-caught fish?  Well some if it’s been hanging out in our freezer and it was time to do something with it.  Enter my freshly harvested bok choy.  I dreamed this “recipe” up after visiting the farmers market and talking to one of the farmers about good ways to cook bok choy.  He had some good suggestions: steam it over rice, saute it with olive oil and red pepper flakes, etc. etc. etc…I remained unconvinced that these were the best serving suggestions.  Steam it over fish with red chillies, ginger, garlic and a little salt, I dreamt.  And as they say, if you can dream it, you can do it…

2 lbs of the fish of your choice
2 medium sized bunches of bok choy (or 3-4 baby bok choy)
2 red chillies, finely sliced and partially de-seeded
1 tablespoon of ginger
1-2 cloves of fresh garlic, finely chopped
olive oil
salt, to taste

Preheat your oven to 425 degrees.
On a large cookie sheet, tear about a yard of foil.
You will ultimately make 2 “pockets” for your fish, and this will be your first one.
In the center of the foil, brush some olive oil lightly to create a non-stick surface for your fish.
Place half of the chillies on top of the olive oil.
Place half of your fish on top of the chillies.
Season lightly with garlic and salt.
Pile half of your bok choy on top of that.
Brush the bok choy lightly with olive oil and season with salt if you wish (I did).
Close your foil pocket by bringing the two long ends up over the fish like a teepee, then folding them together to create a seal.  Secure the short sides of the foil tightly, but just before you close the last side, throw in a splash of water.
Create your second pocket by repeating the steps above with the remaining ingredients.
Place both pockets onto a cookie sheet (if they’re not there already) and put them in the oven for 15-20 minutes, depending on the thickness of your fish.
Let stand for 5 minutes before opening the pockets of foil, table side for added impressiveness!


This was a great Sunday night meal, but is easy enough for a weeknight too and you could try it with so many variations of vegetables and spices.  Let me know what you think of it!