Rice with Sweet and Sour White Fish, Bok Choy, and Same Scallions.

Certainly! How to Cook Rice with Sweet and Sour White Fish, Bok Choy, and Sesame Scallions: Ingredients for Sweet and Sour White Fish: 4 tilapia or cod fillets Salt and pepper to taste 1/2 cup all-purpose flour for dredging Two teaspoons vegetable oil for frying S&S sauce: 1/2 cup

For Bok Choy: Half 4 baby bok choy heads Two tablespoons soy One tablespoon sesame oil 2 minced garlic cloves

For Sesame Scallions: 4 thin-sliced green onions tbsp sesame seeds tbsp soy sauce 1 tsp rice vinegar 1 tsp honey 1 tsp sesame For Serving: Cooked white or brown rice

Instructions: Sweet and Sour White Fish: Season white fish fillets with salt and pepper. Shake off excess all-purpose flour from fish fillets.

Heat vegetable oil in a large skillet on medium-high. Add the fish fillets and heat for 3–4 minutes per side until golden brown and cooked through. Transfer the fish fillets from the skillet to a paper towel-lined dish to drain excess oil. Add sweet and sour sauce to cooked fish fillets and set aside.

To cook baby bok choy, add halved heads cut side down to the same skillet as the fish. Cook 2-3 minutes until lightly browned. Mix soy sauce, sesame oil, and minced garlic in a small bowl. In the skillet, pour the mixture over bok choy.

To make Sesame Scallions, mix thinly sliced scallions, sesame seeds, soy sauce, rice vinegar, honey, and sesame oil in a small bowl. Blend well. Serve cooked white rice on plates or bowls.

For heat, add chili flakes or chili sauce to the sesame scallion mixture. Serve with a lime wedge to squeeze over the fish for additional flavor. This dish's flavors and textures make it a filling and healthy lunch for any occasion!

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