Ingredients: Fluke fillet, baby baby bok choy, shallots, broccolini, shitake. A little canola oil, a bit too much gyoza sauce (salty), lime juice.
I’ve been bringing my lunches to work on most days. Yes, we have a cafeteria, but I usually do better on my own. I pan saute-ed all ingredients, with the bok choy getting minimal treatment, and assembled, with little bits of shitake mushroom on top.
At work, nuked two minutes. Rating: 3.5-4.0 out of a possible 5. Too salty! Next time, emphasize the lime! Fluke isn’t exactly the most interesting fish on the planet, either. And, I just learned that the flounder family of fish aren’t sustainable. The second fillet is in the freezer; going to try for a sushi prep on that one. Or maybe a ceviche.