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Grilled Fish with Baby Bok-choi over Rice Noodles
 Submitted by Kelly Erb, the invisible chef

1/4 C fish sauce
1/4 C sugar
1/4 C water
4 Tbsp. fresh lime juice
1 Tbsp. minced fresh ginger
2 garlic cloves, minced
2 Thai chilis, or fresh chili of your choice
1 carrot, grated or shredded

Combine sauce ingredients, stirring until sugar is dissolved.  Cover and put
in fridge while preparing the rest, up to a day ahead.

2 lbs. Halibut fillet, or fish of your choice
vegetable oil
1 Shallot, thinly sliced
1 Lb. baby bok choi, well washed & sliced
1/2 Lb. Rice noodles, cooked, rinsed & drained
1/2 C mixed fresh herbs, coarsely chopped (use cilantro, basil & mint)

Skin fish and cut into 4 equal portions.  Rub with some oil and grill on a
hot grill for about 3 minutes per side, turning only once. (time will depend
on the thickness of your fish, don't overdo it)  Add oil to a hot skillet.  
Stir-fry shallot and add bok choi and stir-fry for 3 minutes.  In a bowl,
toss the rice noodles with the herbs.  To serve, put a mound of rice
noodles on a plate, top with some bok choi, a piece of fish and some of
the sauce.  Serve remaining sauce separately. Serves 4

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