Chinese Sichuan-Style Chili-Lime Red Drum with Bok Choy

Ingredients

• 1 lb red drum fillets
• 2 heads bok choy
• 3 cloves garlic
• 1 tbsp fresh ginger
• 1 tsp chili flakes
• 1.5 tbsp gochujang (or chili paste)
• 2 tbsp lime juice
• 1 tbsp rice vinegar (or white vinegar)
• 2 tbsp soy sauce (low-sodium)
• 2 tbsp neutral oil (avocado/canola)
• 2 tbsp water
• 1 tsp cornstarch(optional)
• to taste salt(optional)
• to taste black pepper(optional)

Instructions

1. 1

   Prep (15 minutes): Pat the red drum dry and season lightly with salt and black pepper. Slice bok choy lengthwise, keeping stems and leaves separate. Mince garlic and ginger.

2. 2

   Cook (22 minutes): Heat 1 tbsp oil in a large skillet over medium-high heat. Sear the red drum 3–4 minutes per side until browned and just cooked through (depending on thickness). Transfer to a plate.

3. 3

   Cook (22 minutes): In the same skillet, add remaining 1 tbsp oil. Sauté garlic and ginger for 30–45 seconds until fragrant. Add chili flakes and gochujang; stir 30 seconds to bloom the chili.

4. 4

   Cook (22 minutes): Stir in soy sauce, water, lime juice, and vinegar. Simmer 2–3 minutes. If using cornstarch, whisk it with a splash of water and stir in to lightly thicken.

5. 5

   Cook (22 minutes): Add bok choy stems first and cook 2–3 minutes, then add leaves and cook 1–2 minutes until crisp-tender.

6. 6

   Cook (22 minutes): Return fish to the skillet and spoon sauce over. Cook 1 minute to re-warm, then serve immediately.