Tamari Honey Glazed Fish & Rice Bowl

Tamari honey glazed fish and rice bowl
Serves 4

When I get home at night, I like things to be simple. My routine is to check in with the boys, get them to set the table, and peel and prepare any vegetables that we might be having for dinner. Then they empty the dish washer so it’s ready for the night’s dirty dishes. Five nights a week, I head to the gym, and workout for 30 minutes. I’m in and out. I don’t sit on the equipment and check my phone, chat or waste time. There’s no messing around so I can head home and cook dinner. I’m back around 7 pm.

I love recipes like this one that take 20 to 30 minutes from start to finish and give us a delicious meal. I have 30 minutes preparing the meal while chatting with my boys and then 30 to 45 minutes eating, laughing and cleaning up. Altogether, that gives me 60 to 90 minutes to feed my boys and hear about their day. To me, it’s invaluable family time together, and it all revolves around the kitchen and home cooking.

Ingredients:
1½ cups brown rice
3 tablespoons vegetable oil
16oz halibut, cod or your favorite white fish, cut into one-inch pieces
¼ teaspoon sea salt
¼ teaspoon fresh ground black pepper
½ red onion, peeled and thinly sliced
4 heads of baby bok choy, cut lengthways into quarters
2 cups fresh beans sprouts
¼ cup local honey
3 tablespoons tamari
2 tablespoons freshly chopped cilantro
2 tablespoons crushed roasted peanuts
1 lime cut into four pieces

How to make:
Place the rice into a medium size saucepan with 3 cups of water. Place the pan on the stove, bring to a boil, then reduce to a simmer. Cook for 15 to 20 minutes or until the water has been absorbed and the rice is tender.

While the rice is cooking, place a large frying pan on the stove over medium to high heat. Add 2 tablespoons of oil. Season the fish pieces with salt and pepper then add the fish to the frying pan. Allow to cook for 2 minutes until charred and sealed on one side before turning over. Cook for a further 2 to 4 minutes to cook the fish all the way through. Remove the fish from the pan and place onto a plate. Cover with a paper towel.

Add the remaining oil. Once hot, add the bok choy and cook for 2 minutes to brown. Reduce the heat to low, add the honey and tamari and allow to cook for 3 to 4 minutes. Let it thicken slightly. Add the cooked fish back to the pan along with the cilantro. Serve the fish and boy choy over the rice. Sprinkle over the peanuts and add a piece of lime.