- Cook mushrooms and bok choy
- Use same pan, just wipe it out and cook fish topping
- Make dressing and prep rest of salad
- Use same pan, just wipe it out and cook fish
Warm mushroom bok choy salad
This is a fun side dish, with surprising flavors! The mint and apple add a refreshing component to this simple and quick yet unique dish.
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 2 tablespoons extra virgin olive oil
- 4 portabello mushrooms stems removed
- 2 heads baby bok choy chopped, green and white parts separated
- 1/4 cup pineapple fresh or frozen, chunks
- 1 teaspoon fresh ginger finely chopped
- 1/4 cup rice wine vinegar
- 1/8 cup soy sauce
- 1 Granny Smith apple finely chopped
- 1/2 cup fresh mint stems removed, finely chopped
Directions:
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot. Add the mushrooms face side down for 4 minutes.
- Turn the mushrooms over and add the fresh ginger, the white parts of the the bok choy, the vinegar and soy sauce. Cook for 2 minutes.
- Add the green parts and mix well and turn off heat.
- Add the apples and mint and serve warm, room temperature or cold.
Notes & Tips:
If you live in Israel and want an amazing assortment of frozen fruit delivered to your area, visit Nectarina, the best frozen fruit and specialty items online store in Israel. http://nectarina.co/product-category/frozenfruit/
Pineapple fish
In Israel red mullet is called bori fish. It is a white buttery fish if not over cooked. The trick to fish tasting buttery and not fishy is a fresh fish and not overcooked!
| Servings: people USA imperial/metric conversion: |
Print Recipe
|
Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 purple onion thinly sliced
- 1 teaspoon fresh ginger grated
- 1/2 long spicy green pepper sliced
- 1/2 cup pineapple frozen, fresh or canned, in chunks
- 1 teaspoon curry powder
- 1 teaspoon salt pink Himalayan
- 1 teaspoon garlic powder
- 4 filet red mullet fish cut in half
- 1/2 cup fresh mint stems removed, chopped
Directions:
- Prepare a large skillet on high heat. Add 1 tablespoon of olive oil and get hot.
- Add the onions, ginger and chili and cook for 2 minutes, mixing periodically.
- Add the pineapple, ¼ teaspoon curry powder and a ½ teaspoon of salt and mix well. Let cook for 4 more minutes. Remove from heat and set in serving dish.
- Clean pan out with paper towel and place back on stove top. Evenly sprinkle the fish on both sides with the remaining salt, curry powder and the garlic powder.
- Turn flame under pan on high and get hot. Add remaining olive oil and get hot. Add the fish in batches if have to for 3 minutes per side.
- Remove from heat, cover in pineapple onion sauce and finish with fresh mint. Serve hot or room temperature.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
Combine all leftovers together for an amazing room temperature dish for lunch the next day. Add rice, pasta or have as is.
