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Ingredients
- 1 cup Florida Orange Juice
- ¼ cup carrot juice
- ¼ cup fresh ginger, minced
- ¼ cup sambal
- ¼ cup green onion, minced
- 4-8 baby bok choy (depending on size)
- 2 tbsp. olive oil
- 2 cups mirin
- 4 arctic char, portioned into 6 oz. pieces
- Salt
- Pepper
Instructions
- In a 2 quart saucepan, add the Florida Orange Juice, carrot juice and 2 tablespoons minced ginger. Reduce the amount of liquid to one-third.
- Remove from heat, add the sambal and set aside to cool. When cool, mix in the green onion.
- Slice the bok choy in half lengthwise.
- In a large rondeau over medium-high heat, add 2 tablespoons olive oil and place bok choy sliced side down in the oil.
- Sauté until light golden brown. Add 2 tablespoons minced ginger and the mirin. Place a cover over the pan, reduce heat to medium and braise until fork tender, approximately 3-4 minutes.
- Remove the bok choy from the pan. Reduce the ginger and mirin until almost dry. Add the sambal mixture, turn off the heat and stir until the sauce is warm.
- Season Arctic char with salt and pepper. Sauté in a pan and finish in the oven to your desired temperature.
- Serve with baby bok choy and orange sambal glaze.
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