The flavors in this dish for arctic char are well matched. I love fish a lot and am constantly searching for new fish recipes. I searched the internet for a recipe for arctic char but couldn’t find anything that sounded good, so I decided to use my cooking skills and create my own. This turned out to be so amazing, my husband and I couldn’t believe it. He ate most of the fish because he wasn’t hungry that evening, funny! This meal will not let you down.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons coconut oil
- 2 ½ pounds bok choy, cut into bite-sized pieces
- 6 cloves garlic, grated
- 1 (3 inch) piece fresh ginger, grated
- 3 cups shredded carrots
- 2 teaspoons Chinese five-spice powder
- 1 teaspoon ground cumin
- 12 cups vegetable broth
- 2 (2 ounce) packages cellophane noodles
- 3 cups fresh bean sprouts
- 5 scallions, trimmed and thinly sliced
Instructions
- Heat coconut oil in a large pot over medium-high heat. Add bok choy; cook and stir until wilted, 3 to 5 minutes. Stir in garlic and ginger; cook until fragrant, about 1 minute. Add carrots, five-spice powder, and cumin.
- Pour vegetable broth into the pot. Bring the soup to a boil. Add noodles; reduce heat and simmer until noodles soften, about 3 minutes. Stir in bean sprouts and scallions. Remove soup from heat; let stand until flavors combine, about 5 minutes.
Reviews
I swapped a few veggies for this recipe. I didn’t use bok choy, instead included zucchini & mushrooms. The recipe came out great and will be making it more often.
Recipe is delicious. I added a few more veggies.
Added lots more veggies, and cubed grilled chicken with lemon pepper into the mix. 3 types mushroom, and 3 types of onions. shallots, fresh spinach, bok choy, bean sprouts, ramen noodles, carrots, celery, and fresh basil. It was so flavorful that my grandsons (16, 15 and 13 yrs) didn’t say anything about so many veggies being in the stew.