your mom probably gets concerned about your eating habits.
if she's anything like mine, bless her dear loving heart, she cringes and makes this almost cry-face when you mention that you didn't have time to eat breakfast and ate chips and pudding all day.
and as much as i wish she'd tone down the dramatic cry-face, worrying is a mom thing and she can't help it.
balanced nutritious dinners make mom's happy.
so...let's make happy healthful dinner. real dinner. with bok choy and coconut milk and words like 'poach'.
we will need a fish.
we will also need limeyness and heat.
(boo! alien hand!)
sequence of events: fish into the coconut milk with the other green flavorful stuff. add more nutritious green plants. fish poached = cooked. ladle fish and broth and greens into bowls.
and in the end, it's sprinkled with crystalized ginger and cilantro. because.. they're good.
and hopefully you've made some rice to eat with it.
eat the rice with chopsticks if you want to frustrate the people around you.
it's soothing. it's light without leaving you full. it's dairy free..woop lactose intolerants!
might you consider making some for your mom?
Coconut Milk Poached Mahi Mahi
adapted from Better Homes & Gardens
serves 4
1 lime
1 15-oz can light coconut milk
1 thai green chile, thinly sliced
1 tbsp cane sugar, brown sugar, or agave
1 lb skinless, boneless mahi mahi or other firm whitefish
1 tsp salt
1 head bok choy, torn
1-2 cups kale, torn
handful of cilantro
crystallized ginger and sliced chili for garnish
zest the skin of the lime, and then juice it. set the zest aside. in a large saucepan set over medium heat, combine the coconut milk, lime juice, chile, and sugar. cut the fish into 8 portions, rinse and pat dry. rub salt on fish filets and place in coconut milk mixture in saucepan. cook fish covered for 5 minutes. uncover, and gently stir in bok choy and kale. cook for 3-5 minutes until fish flakes easily when tested with a fork. ladle fish into bowls with coconut milk broth. top with pinch of lime zest, cilantro, bits of crystallized ginger, and some sliced chile.
serve with scoops of brown rice.
