Bay Leaf Bok Choy Barramundi

Are you unfamiliar with the Asian barramundi whitefish? 

Well, you need to acquaint yourself: 

 

The Barramundi, or Asian sea bass, is a species of catadromous fish in the family Latidae of the order Perciformes. The species is widely distributed in the Indo-West Pacific region from South Asia to Papua New Guinea and Northern Australia.
Barramundi possesses a gentle, mild flavor and toothsome texture that make it appealing to those whose are fussy about seafood. And because of its moderate fat content, this fish is nearly impossible to overcook.
Barramundi proves to not only offer a desirable taste and culinary properties, it’s packed with heart-healthy Omega-3s and is a hardy species that lends itself to farming without antibiotics or hormones. It’s truly like the “goldilocks of sustainable fish.”

 

“It is the ‘IT’ fish!”

 

The Better Fish

 

Next, why bother adding bay leaves to a dish if you are only going to “fish” them out and throw them away?

Because – bay leaves are magical – sensational: both sweet and savory.

These culinary creatures enhance the meaty tastes and textures of other ingredients, adding a subtle citrus zing and earthy undertone, all at once.

Turkish bay leaves tend to have a more tea-like, peppery taste, vs the minty flavor you may know.

 

Thus, a citrus-tea, peppery lemon barramundi fillet over brown rice with lemon sautéed bok choy makes a mean (oh, I mean dangerously delightful) and dichotomous dish.

 

Bay Leaf Bok Choy Barramundi

1 1/2 lb. barramundi fillet
juice and zest of 1 fresh lemon, divided
2 Tbs. olive oil, divided
sea salt and pepper
2 Turkish bay leaves
1 large head fresh bok choy, roughly chopped
2 cups brown rice, cooked

 

Preheat the broiler.

 

Season the fish with plenty of salt and pepper, juice of 1/2 lemon, 2 tsp. olive oil, and then top with one bay leaf.

 

Marinate at room temperature for 30 minutes.

 

Meanwhile, prepare the brown rice.

 

Also, heat the remaining oil in a large pot.

 

Add the chopped veggies, along with plenty of salt and pepper and the remaining bay leaf.

 

Sauté until bright green and beginning to soften.

Add lemon juice.

After a time, discard the bay leaf.

 

Broil for 10 minutes or so, watching carefully, not to burn. 

 

The fish should be flaky and translucent, cooked all the way through, with a hint of lemon-oil caramelization on top.

 

Plate with the brown rice, bok choy, and broiled fish (sans bay leaf or leave on for garnish, but do not consume). 

 

Sprinkle with fresh lemon zest.