2 cups broth (see below)
Baby Bok Choy
1 piece white fish per person
½ onion, chopped
1-2 carrots, chopped or grated
Brown rice noodles (or other spaghetti type noodles or vermicelli noodles)
You can use vegetable, beef or chicken broth and add a tablespoon of soy sauce and 1 tablespoon of ginger. If you don’t have broth on hand, I used water, added the soy sauce and ground ginger and some pepper.
- Cook noodles as directed on package. Set aside.
- In a pot, add olive oil and cook onion and carrots until nearly cooked through.
- Add chopped baby bok choy.
- Squeeze lemon on top.
- After about a minute or two, add broth.
- Let simmer, ensuring bok choy starts to wilt and get soft.
- dust the fish with curry powder, small amount, evenly coating both sides of each piece.
- Heat olive oil in a hot skillet and cook fish – don’t worry if the fish doesn’t stay whole, you’ll want it in smaller pieces to fit in the bowl anyway. (note: I’ve also done this simply by baking the fish which works well also)
- In a bowl, layer cooked noodles, broth/bok choy and add cooked fish on top. Serve, and enjoy!
Note: If you don’t like bok choy or don’t have on hand, use spinach. Also, this would be easy to sub shrimp or chicken in for the white fish.
*Originally posted on www.bitofmomsense.com