Curtis Stone's Citrus and Herb Trout with Ginger Braised Bok Choy

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Recipe creator's name:  dash
Preparation time:  20 minutes
Total time:  2 hours or more
Servings:  8
Ingredients:
  • 8 fresh ocean trout fillets (180g each), skin on (can substitute with fresh salmon)
  • 1 Tbsp chopped fresh thyme
  • 1 Tbsp chopped fresh parsley leaves
  • Zest of 1 lemon
  • Zest of 1 orange
  • 3 Tbsp olive oil, divided
  • 4 small bok choy, halved vertically
  • 1 shallot, finely chopped
  • ½ inch piece fresh ginger, finely chopped
  • 4 cloves garlic, finely chopped
  • 4 sprigs fresh thyme
  • 1¼ cups chicken stock
  • 2 Tbsp soy sauce
  • 1½ Tbsp unsalted butter
Directions:

1. Place fillets in a large baking dish and sprinkle thyme, parsley, lemon and orange zests onto flesh side of trout. Gently press into fish, cover, and refrigerate for 4 hours or preferably overnight.

2. Bring fish to room temperature before cooking and season with salt and pepper.

3. Place 2 large frying pans on the stove. Add 1 tablespoon of oil to each pan and place fillets skin-side down in frying pan.

4. Turn heat on pan to medium high and cook until skin begins to turn golden brown and crispy, about 5-6 minutes, adjusting heat as necessary. Flip and cook a further 2 minutes on the other side, until fish is just cooked through and pink in the center. Remove to a platter and let sit, lightly tented with foil to keep warm.

5. While fish is cooking, place a large shallow saucepan over high heat.

6. When pan is hot, add remaining oil and then add the bok choy, cut side down.

7. Cook for 5 minutes, or until caramelized, then add the shallot, ginger, garlic and thyme. Stir and cook 1 minute to release flavors.

8. Add the stock and soy sauce and cover. Bring the liquid to a boil, reduce the heat and simmer the bok choy on low for 5-7 minutes, until tender.

9. Remove bok choy from pan and increase the heat to medium-high, reduce the liquid until slightly thickened, about 3 minutes. Stir in the butter.

10. To serve, place bok choy on platter and top with trout, drizzle with sauce and serve.

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