Thai-Style Fish With Baby Bok Choy
Warming and delicious, the chili pepper and ginger in this dish give just enough spice to please the palate while aiding in digestion, immune support and helping to tackle inflammation. If you like things a little spicier, this is the perfect dish to kick the heat up in and really ignite your metabolism!
Phase 2 | Serves 2
Prep time: 10 minutes | Total time: 25 minutes
INGREDIENTS
2 6-ounce halibut fillets
A small knob of fresh gingerroot, peeled and chopped
1 small garlic clove, chopped
1 small red chili (not bird's eye, unless you like things super hot!), seeded and finely chopped
Grated zest and juice of 1 lime
1 pound baby bok choy, quartered lengthwise
2 tablespoons tamari
DIRECTIONS
- Lay down a 2-foot-long piece of heavy-duty aluminum foil. Place the fish fillets on the foil, side by side. Scatter the ginger, garlic, chili, and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of bok choy around and on top of the fish. Pour the tamari over the bok choy. Fold the foil over, and then seal all edges tightly by folding each edge over twice. Make sure you leave space inside the package for the steam to circulate as the fish cooks.
- Steam for 15 minutes. (If you haven’t got a steamer, it’s easy to hack one: Place ½ inch water in a deep, wide pot with a lid. Put 3 golf-ball-sized balls of aluminum foil in the water, and place a heatproof plate on top of them. Bring the water to a simmer, put the parcel on the plate, cover with the lid, and steam.)
Warming and delicious, the chili pepper and ginger in this dish give just enough spice to please the palate while aiding in digestion, immune support and helping to tackle inflammation. If you like things a little spicier, this is the perfect dish to kick the heat up in and really ignite your metabolism!
Phase 2 | Serves 2
Prep time: 10 minutes | Total time: 25 minutes
INGREDIENTS
2 6-ounce halibut fillets
A small knob of fresh gingerroot, peeled and chopped
1 small garlic clove, chopped
1 small red chili (not bird's eye, unless you like things super hot!), seeded and finely chopped
Grated zest and juice of 1 lime
1 pound baby bok choy, quartered lengthwise
2 tablespoons tamari
DIRECTIONS
- Lay down a 2-foot-long piece of heavy-duty aluminum foil. Place the fish fillets on the foil, side by side. Scatter the ginger, garlic, chili, and lime zest over them. Drizzle the lime juice on top and then scatter the pieces of bok choy around and on top of the fish. Pour the tamari over the bok choy. Fold the foil over, and then seal all edges tightly by folding each edge over twice. Make sure you leave space inside the package for the steam to circulate as the fish cooks.
- Steam for 15 minutes. (If you haven’t got a steamer, it’s easy to hack one: Place ½ inch water in a deep, wide pot with a lid. Put 3 golf-ball-sized balls of aluminum foil in the water, and place a heatproof plate on top of them. Bring the water to a simmer, put the parcel on the plate, cover with the lid, and steam.)
