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.

What do you do with kohlrabi, anyway?

Well, I roasted one.

Another got cut up into matchstick-sized pieces and went into this fabulous soup:

Not Exactly Asian Soup

For the broth:

1 clove garlic, crushed

1/2 tsp ginger, peeled and grated

1 tsp canola oil

2 cups beef broth

1 cup water

1 tsp. tamari soy sauce

In a saucepan, heat canola oil on high heat and add ginger and garlic. Saute for 30 seconds, then add beef broth, water, and soy sauce. Heat to a simmer.

For the contents of the soup:

1/4 bunch mizuna, cut in 2" lengths

3 stalks bok choy, sliced crosswise into 1/2" pieces

1 small green onion, white and green parts separated, sliced thinly

1 shiitake mushroom, sliced thinly

1/2 small purple kohlrabi, cut into matchstick-sized pieces

1/2 small asian turnip, cut into matchstick-sized pieces (I wouldn't really call it julienned and shape is approximate since I have shaky hands)

Add mizuna, bok choy and white parts of green onion to simmering broth and heat for about 5 minutes. Divide the mushroom, kohlrabi, turnip, and green parts of the green onion between two dry soup bowls. Pour simmering broth with mizuna and onion over vegetables and serve immediately.

Serves 2.

This recipe is gluten free if your soy sauce does not have any gluten. Make sure to check the label.