Parrotfish But With Bok Choy And Black Bean Recipe

1. Prepare fish

Pat the parrotfish fillets dry with paper towels. If thick, score the skin lightly to help even cooking and penetration of the marinade. Place fillets in a shallow dish or large zip-top bag.

2. Make marinade

In a small bowl combine lime juice, light soy sauce, black bean garlic sauce (or mashed fermented black beans), minced garlic, minced ginger, sesame oil, neutral oil, black pepper, and salt. Whisk until uniform.

3. Marinate

Pour about three-quarters of the marinade over the fillets, reserving the remainder for basting and finishing. Turn the fillets to coat fully. Marinate in the refrigerator for 20–30 minutes (up to 1 hour if you have time). Do not marinate much longer or the acid will begin to 'cook' the fish.

4. Cook fish

Heat a large skillet (preferably nonstick or cast-iron) over medium-high heat until hot. Add 1 tbs neutral oil and swirl. Remove excess marinade from fish (reserve the liquid). Place fillets skin-side down if skin-on; cook 3–4 minutes without moving so a crust forms. Carefully flip and cook 2–4 minutes more depending on thickness, spooning a little reserved marinade over the top once or twice to glaze. Fish is done when opaque and flakes easily (internal temp ~ 60–63°C or 140–145°F). Transfer to a warm plate and tent with foil to rest 3–5 minutes.

5. Finish sauce

While fish rests, pour the reserved marinade into the hot pan and simmer briefly (1–2 minutes) to reduce and warm through — this ensures any raw garlic/soy flavors mellow. Turn off heat and stir in a tiny splash of sesame oil. Spoon over finished fillets just before serving.

6. Prepare vegetables

Rinse bok choy thoroughly, especially between stems, and halve or quarter lengthwise. Slice scallion whites and greens separately. Lightly mash the rinsed fermented black beans with the flat side of a knife if using whole beans.

7. Aromatics

Heat a wide sauté pan or wok over medium-high heat. Add 1 tbs neutral oil. When hot, add sliced garlic, julienned ginger, and the scallion whites. Stir-fry 30–45 seconds until fragrant but not browned.

8. Add black beans

Add the mashed fermented black beans (or black bean sauce) to the aromatics and stir for 20–30 seconds to bloom the flavors. If using thicker sauce, cook until fragrant and slightly darkened.

9. Cook bok choy

Add the bok choy cut-side down and toss briefly to coat. Pour in 1/2 cup stock, add 1 tbs light soy sauce and 1 tsp oyster sauce (if using). Cover and let steam 2–3 minutes until stems are tender-crisp and leaves just wilted. Uncover and turn bok choy to coat, spooning the sauce over the pieces.

10. Finish vegetables

Remove from heat, drizzle 1 tsp sesame oil, add scallion greens, season with salt and pepper to taste, and toss gently. If there is excess liquid, simmer uncovered for another 30–60 seconds to reduce to a glossy glaze.

11. Arrange bok choy on a warm serving platter or individual plates. Place the parrotfish fillets on top or alongside the bok choy. Spoon any remaining reduced pan glaze over the fish and vegetables.

12. Garnish with cilantro leaves, a sprinkle of chili flakes or sliced fresh chili if using, and lime wedges on the side. Serve immediately with steamed jasmine rice or bread.