Teriyaki Black Cod With Sticky Rice Cakes And Seared Baby Bok Choy
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
45
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Bring a large pot of water to a rapid boil
2
Prepare a bowl of ice water
3
Add the bok choy to the boiling water and cook for 30 seconds
4
Drain the bok choy and immediately transfer it to the ice water for 2 minutes to cool
5
Drain the bok choy and set aside on a clean kitchen towel to soak up excess moisture
6
Prepare the sticky rice cakes
7
Put the rice in a large bowl and cover with cold water
8
Use your hand to swish the rice around a few times
9
Drain and repeat until the water in the bowl is clear; you may need to rinse it several times
10
Put the rice in a small, heavy-bottomed saucepan and add water to cover by 1 inch
11
Cover the pan; for best results, do not uncover the pan at any time during cooking
12
Bring to a boil over medium-high heat, 4 to 5 minutes; you will be able to tell the water is boiling by the large amount of steam pouring out from under the lid
13
Reduce the heat to low and simmer, covered, for 10 minutes
14
Remove the pan from the heat and let stand, covered, for 15 minutes
15
Spray a small sauté pan with grapeseed oil and heat over medium heat
16
Add the scallions, garlic, and ginger and cook, stirring, until just softened and fragrant, about 30 seconds
17
Fold the scallion mixture into the warm, cooked rice along with the vinegar, mirin, salt, and pepper
18
Line a platter or baking sheet with parchment paper sprayed with oil or with waxed paper
19
Have a separate bowl of water ready
20
Dip your hands into the water and scoop up 1/4 cup rice
21
Form it into a tightly packed cake about 2 inches thick and place the cake on the platter
22
Repeat with the remaining rice to form five more cakes
23
Set aside in the refrigerator
24
Meanwhile, in a small saucepan, combine the soy sauce, orange juice, mirin, and ginger
25
Bring to a boil and reduce the heat to low
26
Simmer just until reduced by half, 30 to 40 minutes
27
In a small dish, mix the cornstarch and 1 teaspoon water and stir this slurry into the simmering sauce
28
Simmer 30 seconds and remove the pan from the heat
29
Bring a large pot of water to a rapid boil
30
Prepare a bowl of ice water
31
Add the bok choy to the boiling water and cook for 30 seconds
32
Drain the bok choy and immediately transfer it to the ice water for 2 minutes to cool
33
Drain the bok choy and set aside on a clean kitchen towel to soak up excess moisture
34
Prepare the sticky rice cakes
35
Put the rice in a large bowl and cover with cold water
36
Use your hand to swish the rice around a few times
37
Drain and repeat until the water in the bowl is clear; you may need to rinse it several times
38
Put the rice in a small, heavy-bottomed saucepan and add water to cover by 1 inch
39
Cover the pan; for best results, do not uncover the pan at any time during cooking
40
Bring to a boil over medium-high heat, 4 to 5 minutes; you will be able to tell the water is boiling by the large amount of steam pouring out from under the lid
41
Reduce the heat to low and simmer, covered, for 10 minutes
42
Remove the pan from the heat and let stand, covered, for 15 minutes
43
Spray a small sauté pan with grapeseed oil and heat over medium heat
44
Add the scallions, garlic, and ginger and cook, stirring, until just softened and fragrant, about 30 seconds
45
Fold the scallion mixture into the warm, cooked rice along with the vinegar, mirin, salt, and pepper
46
Line a platter or baking sheet with parchment paper sprayed with oil or with waxed paper
47
Have a separate bowl of water ready
48
Dip your hands into the water and scoop up 1/4 cup rice
49
Form it into a tightly packed cake about 2 inches thick and place the cake on the platter
50
Repeat with the remaining rice to form five more cakes
51
Set aside in the refrigerator
52
Meanwhile, in a small saucepan, combine the soy sauce, orange juice, mirin, and ginger
53
Bring to a boil and reduce the heat to low
54
Simmer just until reduced by half, 30 to 40 minutes
55
In a small dish, mix the cornstarch and 1 teaspoon water and stir this slurry into the simmering sauce
56
Simmer 30 seconds and remove the pan from the heat