Ingredients
Ponzu Sauce:
- 1/2 cup soy sauce
- 3 tablespoons water
- 2 tablespoons rice wine vinegar
- 1 1/2 tablespoons freshly squeezed lime juice
- 1/2-inch knob fresh ginger, peeled and grated (about 1 tablespoon )
- 1 serrano chile, stemmed and sliced (with seeds)
- 1 scallion, (green and white) thinly sliced
Fish and Vegetables:
- 8 baby choy, halved, or 3 medium bok choy, quartered, about 1 pound, well rinsed
- 4 (5 to 6 ounce) salmon fillets, skinned
- Kosher salt freshly ground black pepper
Directions
Whisk all of the ponzu sauce ingredients in a small bowl and set aside.
Pour 1-inch or more of water in a wok or skillet and bring to a boil over medium-high heat. Put the bok choy in a bamboo or collapsible steamer and cover. Set the steamer over the water, cover, and cook until just tender, about 3 minutes for baby bok choy, 4 minutes for medium bok choy.
Meanwhile, heat a large nonstick skillet over high heat. Season the salmon with the salt and pepper, lay the fish rounded side down in the pan and cook until golden and crisp on 1 side, about 2 minutes. Reduce the heat to medium, turn and cook the fish on the remaining side to the desired degree of doneness, about 6 to 7 minutes for medium-rare, 8 to 9 minutes for medium, and 11 to 12 minutes for fish cooked through.
Divide the salmon and bok choy among 4 plates and serve each drizzled with 2 to 3 tablespoons of the ponzu. Pass extra sauce at the table. Store leftover ponzu in airtight container in refrigerator for 1 week.
Copyright 2004 Television Food Network, G.P. All rights reserved.
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By whats4t
on January 23, 2011
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Very easy. I found this recipe when I was searching on Bok Choy, however, I had Tilapia and a jalapeno chili but it was still very delicious.
By boutmybizz1_6327465
milwaukee, WI
on February 05, 2008
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Used more green onions in sauce (We LOVE onionsand seasoned the bok choy while it steamed. Fish was a winner for me and hubby. I liked bok choy, reminds me of greens. He dislikes bok choy, reminds him of cabbage. Made homemade mashed potatoes, great addition.Will definetely make fish again, maybe skip th bok choy.
By jnj_hill2_2783501
Colorado Spring...
on January 14, 2007
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For the amount of work that goes into this recipe, it was great!
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