Wasabi Soy Orange Roughy with Stir-Fried Bok Choy and Broccoli

Wasabi Soy Orange Roughy with Stir-Fried Bok Choy and Broccoli is an exquisite dish that combines the intriguing flavors of wasabi soy marinated and roasted orange roughy with the vibrant, fresh taste of stir-fried vegetables. This meal offers a nice blend of varying textures and flavors.

The orange roughy fillets are first marinated in a mixture of soy sauce, wasabi paste, sesame oil, lime juice, and minced garlic. This marinade infuses the fish with a rich umami flavor and a hint of heat from the wasabi, balanced by the brightness of lime juice. After marinating, the fillets are roasted in the oven, ensuring the fish remains moist while developing a slightly caramelized exterior. The roasting process results in perfectly cooked fillets that flake easily and absorb the complex flavors of the marinade.

The accompanying vegetables, broccoli and baby bok choy, are stir-fried to retain their vibrant colors and crisp texture. The stir-fry begins with heating vegetable oil in a skillet or wok, then sautéing garlic and freshly grated ginger until fragrant. This aromatic base sets the stage for the broccoli florets and chopped bok choy, which are finished in a mixture of soy sauce, honey, rice vinegar, and sesame oil. This combination creates a deliciously balanced stir-fry that complements the roasted orange roughy.

Jasmine rice acts as a neutral base for this dish, allowing the bold flavors of the fish and vegetables to shine. The rice’s light, fragrant nature pairs well with the overall dish, soaking up the savory sauce from the stir-fried vegetables and the marinade from the fish.

The final touches to this dish are the garnishes: chopped green onions and fried ginger. The green onions add a fresh, mild onion flavor and a burst of color, enhancing the visual appeal of the plate. Fried ginger slices provide a crispy texture and an extra layer of spicy, aromatic flavor, elevating the dish to a new level of sophistication.

Crafting Wasabi Soy Orange Roughy with Stir-Fried Bok Choy and Broccoli at home is a lovely culinary experience. The savory, spicy, sweet, and tangy interplay creates dazzle in every bite. The tender, flaky fish, combined with the crisp-tender vegetables and aromatic jasmine rice, makes for a satisfying and well-rounded dish. This meal is perfect for those who appreciate the delicate balance of flavors and fresh, wholesome ingredients in their cooking. Whether served for a weekday dinner or a special gathering, this dish is sure to impress and delight.

Wasabi Soy Orange Roughy with Stir-Fried Bok Choy and Broccoli

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: Asian, FusionDifficulty: Easy

Servings

4

servings

Prep time

1

hour 

Cooking time

20

minutes

Total time

1

hour 

20

minutes

Wasabi Soy Orange Roughy with Stir-Fried Bok Choy and Broccoli is a vibrant dish featuring tender, roasted orange roughy marinated in a flavorful blend of soy sauce and wasabi. It is served alongside crisp-tender stir-fried vegetables, jasmine rice and garnished with chopped green onion and fried ginger.

Ingredients

• For the Wasabi Soy Orange Roughy

• 4 fillets of orange roughy

• 1/4 cup soy sauce

• 1 tablespoon wasabi paste

• 1 tablespoon sesame oil

• 1 tablespoon lime juice, freshly squeezed

• 1 clove of garlic, minced

• For the Stir-Fried Bok Choy and Broccoli

• 1 head of broccoli, cut into florets

• 2 heads of baby bok choy, chopped

• 2 tablespoons vegetable oil

• 2 cloves of garlic, minced

• 1 tablespoon ginger, freshly grated

• 2 tablespoon soy sauce

• 1 tablespoon honey

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• to taste, salt and ground black pepper

• For Serving

• 2 cups cooked jasmine rice

• lime wedges

• chopped green onion

• fried ginger

Directions

• Marinate the Orange Roughy:
  Whisk together the soy sauce, wasabi paste, sesame oil, lime juice, and minced garlic. Place the orange roughy fillets in a shallow dish or resealable plastic bag, and pour the marinade over the fillets. Marinate in the refrigerator for 1 hour.
• Cook the Jasmine Rice:
  While the fish is marinating, cook the jasmine rice according to the package instructions.
• Stir-Fry the Vegetables:
  Whisk together the soy sauce, honey, rice vinegar, and sesame oil. Set aside.
  
  Heat the vegetable oil in a large skillet or wok over high heat. Add the broccoli florets and bok choy and stir-fry for 3-4 minutes until they start to soften. Add the garlic and ginger and stir-fry for another 1-2 minutes until they are fragrant. Stir in the sauce and stir-fry for 3-4 minutes until the mixture is well combined and the sauce has thickened. Season with salt and ground black pepper to taste. Remove from heat.
• Roast the Orange Roughy:
  Preheat your oven to 400°F (200°C).
  
  Remove the orange roughy fillets from the marinade and pat them dry with paper towels. Discard the marinade. Place the fillets on a baking sheet and roast for 12-13 minutes, or until the fish is opaque and flakes easily with a fork.
• Assemble and Serve:
  Divide the cooked jasmine rice among plates. Top with the roasted orange roughy fillets. Serve a portion of the stir-fried bok choy and broccoli alongside the fish. Garnish each plate with a lime wedge, chopped green onions, and fried ginger, if desired.

Notes

• Fried Ginger: To make fried ginger, peel and thinly slice fresh ginger. Heat a small amount of vegetable oil in a pan over medium-high heat. Fry the ginger slices until crispy and golden brown. Drain on paper towels before using as a garnish.