Opah with Coconut, Ginger, and Cilantro

Consider the impeccable timing: just weeks before our long-awaited Kaua'i trip, I fall deeply, obsessively, madly in love with fish. The result? A delightfully fish-filled vacation, brimming with everything from fresh ahi poke to a panoply of new (for us) fish discoveries primarily involving the letter O—ono fish wraps from the Kilauea fish market, sauteed opakapaka with garlic and scallions; succulent opah simmered in a mouthwatering medley of coconut milk, ginger, and cilantro.

Speaking of which, if you can find opah (also called moonfish, and sometimes available at the Sacramento Co-op and no doubt other west coast fish markets at least), make this. If you can't, find a substitute fish (thick enough to be cooked for a little while, relatively firm, buttery flavor) and make it anyway. And if you can snag ripe mango or papaya, try combining a bite with the fish, closing your eyes, and enjoying your taste buds' tropical vacation.

Ingredients
2 thick opah fillets (or one that you cut in half later; we used one .6 lb fillet for two people)
Salt and freshly ground black pepper
Olive oil
1 1/4 tsp grated ginger
Small handful cilantro, coarsely chopped
1/3 can light coconut milk
4 baby bok choy, sliced crosswise (or sub tatsoi)
1 ripe mango or papaya, sliced (optional)
Black Forbidden rice (or sub brown rice)
1 medium shallot, chopped

Rinse a cup of black rice and let drain. Saute the shallot in a little olive oil until soft, the add the rice and saute for another minute or so. Stir in 1 cup of water, cover, bring to a boil, and turn the heat down to low. Simmer 25 minutes or until the water is absorbed and the rice tender. (If substituting brown rice, adjust liquid and cooking time accordingly.)

Meanwhile, heat a glug of olive oil in a pan over medium-high heat. Stir-fry the bok choy with a pinch of salt and a pinch of grated ginger until just tender (we like it when some of the pieces brown a little, too). Set aside.

Sprinkle the fish on both sides with salt and pepper. Heat a nonstick pan over medium heat. When hot, add a little olive oil and swirl to coat. Add the fish, shake the pan to prevent it from sticking, and then pan fry until golden on both sides. Add the coconut milk, the rest of the ginger, a pinch of salt, and the cilantro, and the bok choy. Turn the heat down a bit to simmer gently until the fish is just barely cooked through (here's why I like using one fillet for two people: it gives you an excuse to cut the fish in half at this point and check whether it's almost done). Turn off the heat just before the fish is cooked to your liking -- it will keep cooking a little on your plate, as well.

Serve the fish on a bed of black rice. Spoon the bok choy and coconut sauce over the top of both, and garnish with fresh mango or papaya and a sprig of cilantro.

Serves 2.

Sauteed Tatsoi with Ginger and Coconut

I never knew what to do with bok choy or tatsoi (a similar, slightly spicier and more tender leafy vegetable) except stir-fry them, until we came up with this. As far as I can tell, it's an addictive side dish by day, and a caped crusader that banishes any incoming colds by night (something about the ginger-garlic-leafy-green combination?). It's also the winner, in my book, for how to prepare roasted breadfruit, although if for some reason you don't happen to have a breadfruit on hand—perhaps because you've been forced back to the mainland by a return plane ticket that refuses to listen to what strike you as exceedingly compelling arguments about the fact that you have sand on your toes and clearly can't leave just yet—just make this without. It will still be delicious.

Ingredients
Olive oil
2-3 heads young tatsoi (or substitute baby bok choy)
1 clove garlic, slivered
1 tsp or so julienned fresh ginger
Pinch or two salt 
1/4 cup coconut milk (light or regular)
Optional: Some leftover roasted breadfruit, broken into smallish pieces (about 1/4 - 1/2 cup)

Heat a glug of olive oil in a pan over medium heat. Add the garlic and ginger and saute for 30-60 seconds or until the garlic just starts to soften, then add the breadfruit if you have it and saute for a couple of minutes, stirring to coat with the oil. Next, add the greens and a pinch or two of salt and toss to coat. Saute, stirring occasionally, until the greens are just wilted.

Stir in the coconut milk, cover the pan, and reduce heat to low. Simmer for just a couple of minutes, then uncover, season with salt to taste, and serve hot.

Serves 2.

Wordless Wednesday: Kauai Edition

 

 

 

  

Roasted Bok Choy

Have I mentioned that just about any plant tastes better roasted? I put this notion to the test a few nights ago with a big head of bok choy from our CSA box, and was delightfully surprised at how well it turned out.

Ingredients
Olive oil
1-2 heads of bok choy
Salt

Preheat oven to 375 degrees. Slice the bottom inch off each head of bok choy, separate the leaves, and rinse carefully. Dry well, slice crosswise a couple times if desired, and toss on a baking sheet that you've lightly drizzled with olive oil. Toss the greens to coat lightly with the oil, then stick in the oven.

Roast for 8 minutes, turn the leaves, and roast for 6-8 minutes more or until stems are tender and tops of the leaves are just starting to turn a little crispy. Sprinkle with salt, and serve hot.

Serves 2-3.

Variation: Half bok choy and half dino kale works well, too -- cut both crosswise a few times first, and reduce the cooking time by a couple of minutes.

Pan-fried Garbanzos with Peppers and Greens

By all rights, this should have been a disaster. Bok choy and garbanzo beans clearly don't mix, and I honestly don't understand my fascination with saffron or my inability to keep from throwing it into dishes in which it obviously does not belong. And yet instead of being disastrous, this dish turned out surprisingly well, and even bordered on addictive. Which actually probably explains my obsession with saffron...I tend to throw it in when it a dish is already moving in bizarre directions, and then when it turns out, I associate the resulting deliciousness with the pinch of fiery red strands I couldn't help but toss into the pan.

Serve this over black Forbidden rice or brown jasmine rice.

Ingredients
Olive oil
1 can garbanzo beans, drained and rinsed
A couple generous sprinklings of black mustard seeds
A pinch of saffron, crumbled
1-2 bell peppers (white, red, purple, green, whatever), halved and sliced
1 jalapeno, thinly sliced
1 large clove garlic, pressed
2-4 heads of bok choy, sliced crosswise into one-inch pieces
1/4-1/2 cup veggie broth
Salt & freshly ground black pepper

Heat a generous glug of olive oil in a large, wide pan over high heat. When hot, add the garbanzos and shake the pan to coat them with olive oil. Let sit for a minute, then shake again. Wait until a few start to pop, shake to stir, and wait again, adding a little more olive oil if necessary to keep the bottom of the pan coated. After several minutes, they should start to turn a little golden brown.

Next, add the mustard seeds and saffron, stir a few times, then add the peppers and cook, stirring, for a minute or two. Turn the heat down and add the garlic, wait a few seconds, then stir to combine. Add the bok choy, a pinch of salt, and 1/4 cup of broth, cover the pan, and let the greens steam for a minute or two until you can get a spatula under them to mix them in with the garbanzos. If the pan is dry, add a little more broth, stir, and cover to steam again for another minute or until greens have started to wilt. Uncover, stir-fry for another minute or so, sprinkle with salt and pepper, and serve.

Serves 2-3.