2 tablespoons fish sauce
3 tablespoons water
2 1/2 tablespoons lime juice
2 inches ginger peeled and freshly minced
1 small garlic cloves freshly minced
1 each Thai bird’s eye chili peppers freshly seeded and finely chopped
1 1/2 pounds salmon or other type of fish as desired
1 Tablespoon olive oil
1/2 each red onion halved and thinly sliced, or 1 shallot
14 ounces Tatsoi
Add the honey, fish sauce, water, lime juice, ginger, garlic and Thai chili in a bowl, whisk until well blended. Season with salt and pepper. Heat a large nonstick skillet over medium heat.
Brush the fish fillets on all sides with about 2 to 3 tablespoons olive oil. Sprinkle salt and pepper over the fillets. Cook until just opaque in the center, about 5 minutes. Only cook one side. Meanwhile, add 2 teaspoons of olive oil in another nonstick skillet over medium heat until hot. Stir in sliced red onions or shallots, and cook for 1 minute. Stir in Tatsoi or baby spinach.
Cook until the greens are wilted but still bright green, 2 to 3 minutes. Season with a pinch of salt and freshly ground black pepper. Divide the cooked baby spinach or Tatsoi evenly among 4 serving plates. Arrange the cooked fish on top of spinach.
Spoon the sauce over the fish and spinach. Serve and add more sauce as needed.
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