Pan-Fried Fish with Bok Choy

Pan-Fried Fish
with Bok Choy

This is a simple and delicious combination, quick and easy to prepare, that tastes great with steamed long-grain rice.

Ingredients

Fried Fish

1 lb. firm white fish such as tilapia or red snapper, filleted and cut in bite-sized pieces

1 egg, beaten

salt to taste

1 tsp. white pepper powder

1 Tbsp. white, all-purpose flour

2 Tbsp. vegetable oil

Steamed Boy Choy

2 bundles bok choy, washed

6 cloves garlic, minced

3 chilies, sliced

3 strips fatty bacon, chopped

3 stalks green onions, cut in 1" lengths

salt and pepper to taste

Directions

1. Sprinkle fish pieces with salt and pepper.
2. Smear fish with egg and coat with flour.
3. Heat oil over high heat then reduce heat to medium-high.
4. Pan-fry fish for 2 minutes on each side until golden brown and set aside.
5. Transfer fried fish to center of a serving dish.
6. Season bok choy with salt and pepper.
7. Heat oil, toss bok choy just until wilted and set aside.
8. Fry bacon until fat renders, add garlic and chilies.
9. Stir-fry for a few minutes, return bok choy to skillet and adjust salt to taste.
10. Garnish with green onions and arrange around fish in serving dish.

Serve with steamed long-grain rice.