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Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; cover to keep warm.
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Quarter the lime. Roughly chop the peanuts. In a bowl, combine the ketchup, honey (kneading the packet before opening), soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy stems, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the chopped bok choy leaves and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the bok choy leaves are wilted and the sauce is slightly thickened. Turn off the heat; stir in the juice of 2 lime wedges. Serve the cooked rice topped with the finished stir-fry and cooked fish. Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!
Remove the honey from the refrigerator to bring to room temperature. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; cover to keep warm.
Meanwhile, wash and dry the fresh produce. Cut off and discard the root ends of the bok choy; roughly chop, separating the stems and leaves. Peel and roughly chop 2 cloves of garlic. Quarter the lime. Roughly chop the peanuts. In a bowl, combine the ketchup, honey (kneading the packet before opening), soy glaze, 1/4 cup of water, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be.
Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Transfer to a plate.
*The USDA recommends a minimum safe cooking temperature of 145°F for fish.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped bok choy stems, chopped garlic, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until combined. Add the chopped bok choy leaves and sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the bok choy leaves are wilted and the sauce is slightly thickened. Turn off the heat; stir in the juice of 2 lime wedges. Serve the cooked rice topped with the finished stir-fry and cooked fish. Garnish with the chopped peanuts and sesame seeds. Serve the remaining lime wedges on the side. Enjoy!
Tips from Home Chefs