After several weeks of cooking Mediterranean dishes, it was time to shake things up so I went to the local Asian market in search of Thai basil. As luck would have it they were out so I picked up some lemon basil and made the most delicious baked flounder with soy vinaigrette.

Lemon basil is grown primarily in northeastern Africa and southern Asia. It is aromatic with a fragrant lemon scent. It is a popular herb used in Lao, Indonesian, Thai, Arabian, and Persian cuisine.

Baked Flounder Fillets in Lemon Basil-Soy Vinaigrette
Serves 2

• two 6-ounce flounder fillets
• 1 garlic clove, minced
• 1/2 inch fresh ginger, minced fine (approx 1 Tablespoon)
• 1/4 cup lemon basil leaves, minced
• 2 tablespoons fresh lime juice
• 2 teaspoons soy sauce
• 1/4 - 1/2 teaspoon brown sugar
• 2 tablespoons olive oil
• 1 egg
• 1/2 cup flour
• pinch white pepper
• 1 - 2 Tablespoons of peanut oil
• cooking spray

Preparation:

1. Preheat oven to 400°F.
2. In a small bowl combine garlic, ginger, lemon basil, lime juice, soy sauce, and sugar. Whisk in oil until emulsified and set aside.
3. In a small bowl whisk egg seasoned with a dash of white pepper; in a shallow bowl or dish place flour and fluff with a fork. Dip fish first in the egg wash then dredge in the flour. In a medium skillet heat the peanut oil over medium high heat, add fillets and cook 3-4 minutes per side until lightly browned.
4. Arrange prepared fillets in a ceramic or glass baking dish, coated with cooking spray, just large enough to hold them in one layer. Whisk vinaigrette once again and then pour over the fish. Bake fish in middle of oven until cooked through, 5 to 7 minutes.

Inspiration: Gourmet June 1998

Suggested Side Dishes:

Bok Choy ala Black Tie Barbecue in Atlanta

This bok choy recipe is divine. The sauce is the perfect blend of sweet, savory and it you add the red pepper flakes - a little kick.  Like spinach, bok choy cooks (way) down so plan accordingly.

Oven Roasted Asparagus

Preparation: Spray baking sheet with cooking spray, arrange asparagus spears on the tray, drizzle with 1 -2 Tablespoons of the sauce from the Bok Choy. Bake at 400°F for 20 - 30 minutes (depending on the thickness of the spears).

Bon Appetit.

Healthy and Delicious Recipes for an Asian-Inspired Meal

  H Mart, a Korean-American supermarket chain, recently opened another Atlanta location. I couldn’t resist a visit and a reason to make vegetable springs rolls and noodle salad again. In addition to a wide variety of Asian, Hispanic and American foods, H Mart offers an extensvie food court and a cafe/bakery - so make your list and plan to spend some time exploring, shopping and having a nibble. You’ll find an extensive array of fresh produce, herbs (Thai basil!!), spices, sauces, oils, prepared food, fresh fish, a large  produce section and more. Bring your menu plan and a grocery list to make the most of your visit. This Asian-inspired dinner builds upon the vegetable spring rolls and noodle salad to include a savory soup, pan-seared fish as a main course along with the uber-delicious bok choy recipe from Black Tie Barbecue, a full service catering company, in Atlanta.

If you like a bit of spice and little heat try the #11 Den-Jahng-Jigae (soybean paste stew) from the Korean Cuisine store in the food court. A delicious lunch for under $10.

An Asian-Inspired Dinner Menu

• Spinach and Mushroom Soup (recipe below)

• Vegetable Spring Rolls (click to view)

• Delicious Asian Vegetable Noodle Salad (click to view)

• Black Tie Barbecue’s Bok Choy (click to view)

• Fish with Ginger-Garlic Sauce (recipe below)

Spinach and Mushroom Soup

Serves 4

Ingredients

• 28 ounces vegetable broth
• 1 1/2 cups water
• 2 tablespoons soy sauce (low sodium)
• 2 tablespoons rice vinegar or apple cider vinegar
• 1 tablespoon oriental sesame oil
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 2 cups thinly sliced mushrooms (about 5 ounces)
• 1/2 pound firm tofu, cut into 1/2-inch pieces
• 1/2 10-ounce bag ready-to-use spinach leaves
• 1 can diced water chestnuts
• 3 green onions, chopped

Preparation

Combine first 7 ingredients in large stockpot. Bring to boil over medium-high heat. Add mushrooms and simmer until mushrooms are tender, about 5 minutes. Add tofu, spinach, water chestnuts and green onions and simmer until spinach wilts and tofu is heated through, about 2 minutes. Season soup to taste with salt and pepper. Ladle soup into bowls and serve.

Recipe Inspiration: Bon Appétit | October 1997/epicurious.com

Fish with Ginger-Garlic Sauce

Serves 2

Ingredients

• 1 tablespoon peanut oil
• 2 6- to 8-ounce fish fillets (flounder, orange roughy, red snapper, sea bass)
• 2 teaspoons minced peeled fresh ginger
• 2 garlic cloves, minced
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1/4 teaspoon oriental hot sesame oil
• 1 ladle soup broth (Spinach and Mushroom Soup) or 1/4 cup vegetable broth
• 2 tablespoons chopped fresh cilantro

Preparation

Heat oil in heavy large nonstick skillet over high heat. Add fish and cook until cooked through, turning once, about 4 minutes per side. Transfer to plates using slotted spatula. Add ginger and garlic to same skillet and sauté over high heat 30 seconds. Remove from heat. Add soy, vinegar, hot sesame oil, broth and stir to combine. Mix in cilantro.  Spoon over fish and serve.

Recipe inspiration: epicurious.com/Bon Appetit

Dessert? Fresh fruit - pineapple and mandarin oranges.