Monday, June 14, 2010

Spicy Hake with Stir-Fried Mizuna

1 5 oz. filet hake, rinsed and patted dry
1 clove garlic, sliced thinly
1 tsp ginger, peeled and grated
1/2 jalapeno pepper, sliced into thin rings (I didn't remove the seeds)
1 tbsp soy sauce
1 tsp honey
1 tbsp cilantro, minced

For the mizuna
juices from pan
1 tbsp sesame seeds
1/2 bunch mizuna

Heat oil in one half of a large saute pan over medium-high heat. Add garlic, ginger, and jalapeno, stir frequently until softened. Gather together the ginger, garlic, and pepper and place hake filet, skin side up, on top. Sear for 2-3 minutes, until a golden brown crust forms and garlic and pepper are crispy. Flip and top fish with soy sauce, honey and cilantro. Cook until fish flakes easily with fork, 4-5 minutes more. Meanwhile, toast sesame seeds in dry half of pan. Remove cooked fish and place on a warmed plate. Add mizuna to liquid remaining in pan and stir fry 2-3 minutes until wilted. Toss with toasted sesame seeds and serve with fish.

Serves 1.

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