Steamed Halibut with Bok Choy
Preparation time : 30 minutes
2 tbsp sherry
2 tbsp tamari sauce
2 tsp sesame oil
Pinch granulated sugar
1 tbsp minced fresh ginger
1 shallot, thinly sliced
4 skinless halibut fillets (4 to 6 ozeach)
8 baby bok choy, halved lengthwise
4 tsp toasted sesame seeds
1 finger hot chili pepper, thinly sliced
Lemon wedges, for serving
Step by step
- In large bowl, stir together sherry, tamari sauce, sesame oil and sugar; stir in ginger and shallot. Pat fish dry with paper towel. Toss fish with marinade. Let stand for 5 minutes.
- Place fish in the removable cooking pot and place the pot in the multi pot. Close and secure lid in place. Turn vent knob to Seal. Press the STEAMING button on the multi pot. P10 (10 minutes) will show on the LED display. Reduce cook time to 5 minutes.
- When cooking is complete, multi pot will beep. Carefully remove lid; add bok choy. Repeat steam function to cook 10 minutes more.
- Carefully remove lid. Divide halibut and bok choy among 4 plates. Drizzle with sauce. Sprinkle with sesame seeds. Top with chili pepper and serve with lemon wedges.
Tip: Tamari is a gluten-free soy sauce. Substitute regular soy sauce if desired.
Per 1/4 recipe
Saturated Fat 1g