Burmese fish stew with bok choy and miso

Paleo, Gluten Free, Dairy Free, Soy Free

2 Servings, 480 Calories/Serving

25 Minutes

A homemade paste made from fresh turmeric, lemongrass, ginger and garlic adds a burst of exotic flavors to this Burmese-inspired fish stew. Sautéd bok choy lends a fiber-rich bite and fresh flavor to a broth steeped with red miso paste.

Ingredients

  • 10-ounce cod fillet
  • 2 shallots
  • 1 Thai chili
  • 1 vine-ripe tomato
  • 1 head bok choy
  • 4 scallions
  • small bunch cilantro
  • small bunch Thai basil
  • 2 tablespoons ginger-garlic paste
  • ½ cup coconut miso sauce
  • 1 lime

Instructions

1

Prep fish, veggies

Slice fish into 1-inch pieces and season with salt and pepper on both sides. Peel and thinly slice shallots. Split red chile in half. Rinse tomato, core and roughly chop. Rinse bok choy and slice into 1-inch pieces. Rinse scallions, cut off root and thinly slice. Rinse and roughly chop cilantro and basil.

2

Sauté aromatics, simmer stew

Heat 2 tablespoons oil in pan on medium heat until shimmering. Add shallots and a pinch of salt and sauté until just soft, 2 to 3 minutes. Stir in ginger-garlic paste and enough chile to your spice preference and cook until fragrant, about 30 seconds. Add tomato, bok choy and half of scallions, cilantro and basil, reserving the rest of each herb for garnish. Add 2 cups water and coconut miso sauce. Bring to a boil, reduce to a simmer and cook until bok choy starts to soften, 2 to 3 minutes. Carefully add fish and cook until it’s flakey and opaque, 3 to 5 minutes. Remove pan from heat.

3

Season, serve

Season stew with ½ of lime juice and salt to taste. Divide stew evenly between two bowls and garnish with remaining herbs. Serve with remaining wedges of lime.

4

Additional tips and techniques

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