Dinner

Pan-Seared Milkfish with Sour Tamarind Broth & Charred Bok Choy

Name: Pan-Seared Milkfish with Sour Tamarind Broth & Charred Bok Choy
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 2 milkfish fillets (6 ounces each), skin-on; 3 tablespoons neutral oil, divided; sea salt and white pepper; 3 cups fish or chicken stock; 3 tablespoons tamarind paste; 2 tablespoons fish sauce; 1 tablespoon honey; 1 teaspoon sambal oelek or red chili paste; 4 cloves garlic, sliced thin; 1 thumb-sized piece fresh ginger, sliced thin; 2 star anise pods; 1 pound bok choy, halved lengthwise; 2 tablespoons fresh cilantro; 1 lime, cut into wedges

Milkfish—the national fish of the Philippines—seared skin-side down until it shatters and turns golden, then finished in a broth balanced between tamarind's sour punch, fish sauce's umami depth, and a whisper of sambal heat. Charred bok choy adds bittersweet earthiness and body to the light but intense broth.

608cal 45gprotein 49gcarbs 27gfat 12min prep 18min cook 2serves

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