Baked Whiting With Bok Choy And Vermouth Recipes

BAKED WHITING WITH BOK CHOY AND VERMOUTH

Steps:

• Oil the baking pan with the canola or sesame oil and wipe off any excess.
• Lay lay down individual leaves from the bok choy.
• Place the whiting in the pan on top of the bok choy; presentation need not be formal.
• Splash with the Vermouth, and then the teriyaki sauce.
• Squeeze the lemon over the fish.
• Add ground pepper to taste.
• Bake in pre-heated 350 degree F oven for 10-12 minutes.
• Sprinkle with scallion and serve.

MISO SALMON WITH BOK CHOY AND ASPARAGUS

Steps:

• Preheat the oven to 450°F.
• 1. Whisk together the first 6 ingredients in a large bowl.
• 2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.
• 3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.
• 4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
• 5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don't worry about piling it up a little-it will help them steam and cook through).
• 6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you'd like a little more color on the salmon, broil it for 2 minutes at this point).
• 7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

FIVE SPICED DUCK BREAST WITH BOK CHOY AND GAI LARN

Steps:

• Cut diagonal slits in the skin being careful not to go all the way through to the flesh (not too far apart as these will be the size of slices, you will slice the duck when finished.) Rub five spice over breasts.
• Heat a pan and add duck skin side down cook for 8-10 minutes to crisp up skin and render fat. Place breasts on a wire rack in an oven proof dish. Cook in pre-heated oven 180ºC for about 25 minutes, or until cooked as desired.
• Remove duck from oven, allow to rest for about 5 minutes then slice along slits.
• While the duck is cooking cut the ends off of the bok choy and trim gai lan, in a large pan or wok, add soy, garlic, star anise and gai lan stir-fry a few minutes.
• Add water, bok choy, chicken stock and sugar stir-fry a few minutes more and then add onions and cook about a minute more remove vegetables to warm serving plates. Mix a little water with the cornflour and add to sauce, thicken slightly. (sauce will not be too thick it is not meant to be.) If not using a wok you will probably have to cook the vegetables longer as regular pans do not get as hot as woks.
• To Serve: Arrange vegetables on a plate, top with duck breast and drizzle sauce around plate. Decorate with some star anise if desired.

BAKED FLOUNDER WITH HERBED MAYO AND VERMOUTH

Steps:

• Wash, pat dry, and place fish in greased baking dish (11 1/2 X 7 1/2 X 1 3/4). Fillets will overlap.
• Thoroughly mix next 7 ingredients.
• Spread mayo mixture on top of fish.
• Pour vermouth over the fish.
• Bake uncovered in a 350 degree oven for 30 minutes.