I love weeknight dinners that come together in 10 minutes and then leave me with nothing to do for 25 minutes while they cook. By the time I serve it, I always feel like someone else made me dinner. That’s what this recipe is like, except it’s like someone made me a super healthy, tasty dinner that I feel good about both eating and giving my family; yay! This came from my new Epicurious cookbook and all I changed was the type of fish (they used salmon, which would also be lovely). I might try this again in the future with some Napa cabbage leaves instead of the bok choy, just to switch things up, but this is officially on the fish rotation at our house.
12-14 baby bok choy (about 12 oz), halved or quartered if they are fairly large
1 Tbsp each, sesame oil, rice vinegar, and mirin (sake could be used instead of rice vinegar and mirin)
2 Tbsp soy sauce
2 cloves garlic, minced
1, 1 inch pice of ginger, peeled and minced
2 lb fillet of Steelhead Trout (or salmon or artic char, use what you can get)
1. Heat your BBQ to medium high.
2. Whisk together sesame oil, rice vinegar, mirin, soy sauce, garlic and ginger.
3. Lay out a large piece of tinfoil (if it’s not wide tinfoil you may need 2 pieces perpendicular to each other). Place trout on it skin side down and pour over sauce. Arrange the bok choy on top and seal the tinfoil. Place the package on the grill and let cook for 15 minutes.
4. Let the package sit and steam itself for another 10 minutes before opening the tinfoil. Serve immediately, preferably over some nice fluffy Jasmine rice.