Green Beans & Baby Bok Choy

COPING BY COOKING: A QUARANTINE RECIPE SERIES

Here is Recipe #10! Remember: these ingredients and instructions are suggestions. I encourage you to be creative, use what you have, and make the adjustments that make sense for you. Measurements not included because I don't measure. 😍

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INGREDIENTS

Rainbow Trout Fillets
Green Beans
Baby Bok Choy
Grapeseed Oil
Sesame Oil
Soya Sauce
Maple Syrup
Sambal Oelek
Yellow Onions
Ginger
Garlic
Sesame Seeds
Chili Powder
Black Pepper
Sea Salt

INSTRUCTIONS

STEP 1: Wash and clean the rainbow trout fillets and pat dry.

STEP 2: Slice onions. Peel and mince garlic and mince ginger.

STEP 3: Put fillets in a bowl. Add onions along with soya sauce, maple syrup, minced garlic, minced ginger, sea salt, and black pepper. *Tip* This marinade is also delicious with salmon.

STEP 4: Cover fish and put aside to marinate. Wash the green beans and baby bok choy well. Slice the baby bok choy in half and remove the tips of the green beans.

STEP 5: Heat up two pans. In one, add a little bit of grapeseed oil. Add the onions and fish to the pan skin side down ensuring sure there is space between the fillets.

STEP 6: In the other pan, add sesame oil. *Tip* As I am writing this I am also reading about cooking oil and this is typically NOT recommended but I like the taste lol. So do some research first or use a different oil if you'd prefer.

STEP 7: Add some Sambal Oelek followed by green beans and bok choy to the pan. Sprinkle chili powder on top. Sauté for a few minutes and then add a splash of soya sauce.

STEP 8: Flip the fish fillets at least once after they get some nice colour. Add extra soya sauce and maple syrup to the pan if necessary.

STEP 9: Plate the food and garnish vegetables with sesame seeds.

STEP 10: Eat and enjoy!