Spicy Ginger Fish with Farro and Sweet Potatoes
🌟Main ingredient:Fish
✨secondary ingredients: ginger and farro
⏱️Cooking time: 60 minutes
🌶️Spice level: Spicy
👨👩👦👦Number of diners: 2-4 Dinners
Ingredients
2
fish
fillets
(such
as
tilapia
or
salmon)
1
tablespoon
grated
ginger
2
cloves
garlic,
minced
1
teaspoon
red
pepper
flakes
2
tablespoons
soy
sauce
1
tablespoon
rice
vinegar
1
tablespoon
honey
1
cup
cooked
farro
1
cup
diced
sweet
potatoes
2
tablespoons
vegetable
oil
Salt
and
pepper
to
taste
4
green
onions,
sliced
1
tablespoon
sesame
seeds
Cooking steps
Preheat the oven to 400°F (200°C).
In a small bowl, combine the grated ginger, minced garlic, red pepper flakes, soy sauce, rice vinegar, and honey to make the marinade.
Place the fish fillets in a shallow dish and pour the marinade over them. Let them marinate for 15 minutes.
While the fish is marinating, cook the farro according to package instructions. Set aside.
Toss the diced sweet potatoes with 1 tablespoon of vegetable oil, salt, and pepper. Spread them out on a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and slightly browned.
Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Remove the fish from the marinade, reserving the marinade for later.
Place the fish fillets in the skillet and cook for 3-4 minutes on each side, or until they are cooked through and browned. Remove the fish from the skillet and set aside.
Pour the reserved marinade into the skillet and bring it to a boil. Reduce the heat and simmer for 2-3 minutes, or until the sauce thickens slightly.
Add the cooked farro to the skillet with the sauce and toss to coat.
To serve, divide the farro mixture onto plates and top with the roasted sweet potatoes. Place the cooked fish fillets on top.
Garnish with sliced green onions and sesame seeds. Serve hot.
For a side dish, serve steamed white rice or sautéed bok choy.
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