Paleo Vietnamese Fish with Bok Choy and Ginger

Ingredients

• about 680 g White Fish Fillets (Cod, Halibut)
• about 450 g Bok Choy
• 5.08 cm Ginger
• 3 stalks Green Onions
• 2 tablespoons Coconut Aminos
• 1 tablespoon Sesame Oil
• 2 cloves Garlic
• 1 tablespoon Lime Juice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel and thinly slice the 5.08 cm Ginger.
2. 2Cut the about 680 g White Fish Fillets into 4 equal portions. Place the fish portions on a steamer rack lined with parchment paper.
3. 3Arrange the ginger slices and 3 stalks Green Onions on top of each fish portion.
4. 4Set up your steamer. Steam the fish over simmering water for 8 to 10 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 63°C.
5. 5While the fish is steaming, wash and chop the about 450 g Bok Choy into bite-sized pieces. Heat the 1 tablespoon Sesame Oil in a large skillet over medium heat, about 175°C.
6. 6Add the 2 cloves Garlic, minced, to the hot skillet and sauté for 1 minute until fragrant, being careful not to burn it.
7. 7Add the chopped about 450 g Bok Choy to the skillet and sauté for 3 to 5 minutes, until it is tender-crisp.
8. 8In a small bowl, whisk together the 2 tablespoons Coconut Aminos and 1 tablespoon Lime Juice.
9. 9Divide the sautéed bok choy among four plates. Carefully place one steamed fish fillet on top of the bok choy on each plate. Drizzle the coconut aminos and lime juice mixture over the fish. Serve immediately.

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