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Eggplant with Garlic Sauce

Eggplant with Garlic Sauce

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Serves: 4

Ingredients

  • 3 Japanese eggplants, cut into half moons
  • Kosher salt
  • 3 tablespoons soy sauce
  • 4 teaspoons sugar
  • 1 teaspoon ginger, minced
  • 5 garlic cloves, minced
  • 1 teaspoon cornstarch plus more
  • 3 scallions cut into 1 inch pieces

Instructions

1

Sprinkle the eggplant with salt and let it sit for 45 minutes to 1 hour. Wipe clean, but do not rinse. Then toss the eggplant with cornstarch to coat.

2

Mix the soy sauce and sugar with 1 teaspoon of cornstarch.

3

Working in batches saute the eggplant — In a non stick pan, heat the oil. When hot, add some of the eggplant in a single layer. Cook until golden, flip and repeat. Remove from pan, set aside. Repeat with remaining eggplant.

4

Add the garlic, ginger and scallions to the pan. Cook for 1-2 minutes. Then add the eggplant back and pour the sauce over it. stir to combine. Serve with rice or noodles.

Asian/ ENTREES

Crispy Halibut with Baby Bok Choy and Sweet Potatoes

This was a big hit with the family. It’s a little bit of work as there are several components, but none of them are too labor intensive. Hey, I made this on a Tuesday after work. The sweet potatoes are a little out of the box, but I didn’t feel like making rice and I had one leftover potato so I put it to good use. I was pleasantly surprised at how well it went.

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Ingredients

  • 1.5 pounds halibut
  • 3 baby bok choy, halved and rinsed well
  • 1 sweet potato, sliced into 18” rounds
  • 1/2 pound shiitake mushrooms, stems removed and sliced (optional)
  • 1/2 cup soy sauce
  • 1 lime, juiced
  • 1/2 orange, juiced
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons honey
  • 2 garlic cloves, mashed
  • 1” piece of ginger, grated
  • 1 teaspoon cornstarch, plus more for dusting fish
  • Kosher salt and black pepper
  • Scallion, sliced (optional)
  • Sesame seeds (optional)

Instructions

1

Preheat the oven to 425

2

Place the sweet potatoes on a rimmed baking sheet lined with parchment and brush with vegetable oil and sprinkle with salt and pepper. Roast for 20 minutes and flip. Roast for another 10-15 minutes until tender. Set aside.

3

In a small saucepan over medium heat, combine the soy sauce, citrus juice, honey, sesame oil, garlic and ginger and corn starch. Cook until it is slightly thickened.

4

In a cast iron skillet, sauce the mushrooms in little oil until browned. Remove and set aside.

5

Place the bok choy in the same skillet, cut side down until it has a little color on it. Flip them over and cook until leaves are slightly wilted. Season with kosher salt and freshly ground black pepper.

6

Set aside

7

Season the fish with a little salt and pepper and dust with a touch of cornstarch. Add little vegetable oil to the skillet and sear on both sides until golden brown. Remove from pan and let rest for 5 minutes while you assemble the beautiful platter.

8

Arrange the sweet potatoes on a platter. Rest the boy chop over the potatoes and then place the fish on the bok chop. Sprinkle the top with the shiitake mushrooms, scallions and sesame seeds if using.

9

Then drizzle the sauce over the whole thing. The sauce is pretty strong, so don’t go overboard.

Notes

You could easily sub in your favorite white and flaky fish. Or use any greens you have on hand instead of the bok choy. IF you skip the mushrooms, it wouldn't be the end of the world. And of course you can serve over rice instead of the sweet potatoes. But the sauce was on point.