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Ginger Butter Red Drum with Baby Bok Choy & Miso Rice

Umami-packed miso rice with charred boy choy, crispy shiitakes, and seared red drum drizzled with ginger butter. 
Difficulty: Easy
Time: 35-40 min
This dish is Gluten-Free
Fat: 12g Carbs: 49g Protein: 22g

The layers of flavor in this dish are epic, but the real star of the show is the ginger brown butter – a simple to make condiment that you’re going to want to put on top of everything. You can use this chef-y trick to flavor brown butter in many ways, such as with your favorite herbs, warm spices or even nuts!

Ingredients
Lime
Bok choy
Ginger
Shiitake mushrooms
Shallot
Garlic
Basmati Rice
Red drum fillets
Butter

Cooking terms for this recipe

Caramelize To cook a food (fruit or vegetable) slowly until it becomes brown and sweet.
Julienne To slice into thin strips about the size of matchsticks.
Zest The peel of, or grating of a citrus peel for flavor.

What you need

Medium pot with lid

Large sauté pan

Cooking Instructions

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Step 1: COOK THE RICE

Combine 1 ½ cups water with miso paste and mix well. Combine miso broth and basmati rice in a medium pot. Bring to a boil, reduce heat to low, cover and cook for 20-25 min until broth has been absorbed and rice is soft. While rice is cooking, move on to mise en place (Step #2).

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Step 2: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Cut baby bok choy into quarter lengthwise; throughly wash again to remove any sandy dirt between leaves then, dry again. Remove stems from shiitakes; discard; then, julienne. Mince or grate garlic. Peel ginger, then thinly slice (see ginger peeling instruction card). Zest lime; then cut in half and juice. Remove red drum from package; rinse and pat dry.

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Step 3: SEAR THE FISH

Heat 1 Tbsp. oil in a medium sauté pan over medium heat. Pat fish dry again then, season with a pinch of salt and pepper. Add fish to hot pan and sear for 2-3 min per side until golden and crispy around the edges. Remove from pan then, wrap in foil to keep warm.

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Step 4: SAUTE THE VEGETABLES

In previously used pan heat 1 Tbsp. oil over medium heat. Add shiitake mushrooms and garlic, sauté for 2-3 until slightly crispy. Slide mushrooms to one side of pan then, add bok choy and sear for 3-4 min, turning to cook on all sides. Remove from pan and set aside. Wipe pan clean.

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Step 5: MAKE GINGER BUTTER

In previously used pan melt butter over medium-low heat. Add ginger and 1 tsp lime zest. Cook for 4-5 min allowing ginger to soften and lightly caramelize. Be careful not to burn the butter, adjust heat if necessary.

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Step 6: PLATE YOUR DISH

Mix remaining 1 tsp lime juice and remaining lime zest with rice. Divide rice between two bowls. Top rice with bok choy and shiitake mushrooms. Set fish next to vegetables and drizzle with ginger butter. Enjoy!