I promise this won't become, like, a thing, but today I need to do some shameless self-promotion for the company I'm launching called Sun Basket. We're a service that delivers fresh ingredients and recipes for healthy meals, with recipes from an esteemed San Francisco chef and organic produce from her favorite farms on the West Coast.
We're shipping to the 8 Western states, so if you happen to live in CA, OR, WA, NV, UT, CO, AZ or ID, you're in luck! You can enter to win a free month's worth of meals (that's 12 meals for 2, worth $240, oh my!) right here. If you share the link, you get additional entries in the giveaway.
And if you want to just go ahead and give it a try, I can offer you the extra special Borrowed Salt special of 50% off your order - a $30 discount. Just click here: http://www.sunbasket.com/home?offer=partnerOffer
Why is Sun Basket different? Seriously healthy food (produce-heavy, carb-light), top quality organic ingredients, and easy recipes from a chef who has dominated in one of the best food cities in the universe. Plus, we've got Paleo, Gluten-Free, and Vegetarian meal plans, and regardless of your plan, you can always choose whichever 3 meals you like, no limitations. And we send you a pre-paid return shipping label, so you can return the box to us - free - so we can recycle and reuse the materials. OK, I'm done. Whew!
Today's recipe is a sample of the types of meals Sun Basket is all about. Light, full of flavor, fast, easy and delicious.
OK, now enter the giveaway :) And have fun dreaming about mindlessly delicious dinners and no grocery store lines for a month.
Photo Credit: Nicole Beck, Sun Basket's in-house photographer extraordinaire
Braised Fish with Bok Choy in Shiitake Broth
Prep Time: 15 min Cook Time: 10 min Total Time: 25 min
2 5-ounce skin-on cod or other white fish filets
1" piece ginger, peeled and sliced into matchsticks
4 to 6 fresh shiitake mushrooms (4 oz), stems removed and caps sliced
1 to 2 heads baby bok choy (4 oz), trimmed and sliced crosswise
3 scallions, sliced on the bias
½ oz dried shiitake mushrooms
4 oz glass noodles
2 Tbs tamari or soy sauce
3 Tbs mirin
1 Tbs sesame oil
Salt and freshly ground black pepper
Bring 3 cups of water to a boil. Season fish on both sides with salt and pepper.
In a small bowl, submerge dry shiitake mushrooms in 1 cup boiling water. In a separate bowl, submerge noodles in the remaining 2 cups boiling water. Set both dishes aside to soak for about 5 minutes.
Heat 1 tablespoon oil in a skillet over medium heat until shimmering. Add ginger and fresh shiitakes and cook until mushrooms start to soften, 1 to 2 minutes.
Remove rehydrated shiitakes from soaking liquid, reserving liquid for later. Trim stem and discard, then finely chop.
Add bok choy and chopped shiitakes to pan with mirin, soy sauce and sesame oil and stir to combine. Add reserved shiitake soaking liquid, being careful not to include the grit that has fallen to the bottom of the bowl.
Nestle fish into the middle of the pan. Bring to a boil, reduce to a simmer, cover and cook until fish is opaque and flakey, 4 to 6 minutes. Season sauce with salt to taste.
Drain noodles from water and divide evenly between two bowls. Gently place fish on top and pour broth over the top. Garnish with scallions and serve.