Thread: Ginger Tat Soi with Fish or Shrimp

Ginger Tat Soi with Fish or Shrimp


Serves 2
2 tablespoons soy sauce
1/4 teaspoon rice vinegar
2 teaspoons brown sugar
2 teaspoons lime juice
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
6 ounces mild fish, or cleaned shrimp
1/2 tablespoon sesame oil, twice (so 1 T total)
2 small bunches of tatsoi
1-2 teaspoons toasted sesame seeds

• In a small bowl whisk all ingredients from soy sauce through cayenne pepper.
• In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add fish; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.
• Divide greens on plates. Top with half of the fish. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.

(I just shoveled everything into the same pan: I limped the greens in oil, added the sauce, and when the greens were almost tender, tossed in the thawed shrimp.)

Mmmmmm

Yum, I love recipes like this--very clean, simple, lots of flavor, and healthy sounding too. I had to look up Tatsoi tho!

Originally Posted by cali baker

Yum, I love recipes like this--very clean, simple, lots of flavor, and healthy sounding too. I had to look up Tatsoi tho!

Yes, I had to look up Tatsoi when it arrived on my doorstep... a quick Google came up with several recipes, and this one sounded the most like "me." LOL! I reduced (by half) the ginger from the original recipe, and when cooked as I have it listed here - it isn't overpoweringly Gingery. I like a Hint o' Ginger. :thumbsup: