Inga's Indulgence

Wednesday, November 16, 2011

Pregnancy Daze

I found myself day dreaming about my pregnant days today, and definitely not because I want to go back to that any time soon.

Surprisingly the nostalgia began with hunger. I suddenly craved a substantial, healthy meal. I know what you're thinking - pregnancy is the last place you would go for a good meal, with all its diet restrictions and what not. But, believe it or not, my experience proved otherwise.

One of my most vivid recollections of being preggers (aside from the nausea and weight gain) is being able to eat really well. And by well, I don't mean gorge on things you otherwise wouldn't allow yourself, but rather eat in such a way that feeds your appetite, body, and of course, your baby.

So I decided to make Pan-Seared Filet of Sole with Bok Choy, a favorite that me and baby treated ourselves to periodically throughout our 9-month-long journey together. Fish alert, fish alert! Don't worry Sole is totally low in mercury, and Bok Choy, well with it's abundance of vitamins and minerals (vitamin A, B-complex vitamins, Vitamin C, Potassium, Folate, and Calcium, just to name a few) it's kind of a pregnancy superstar, if you will. The bone-strengthening minerals found in bok choy also make it an excellent choice not only for those who are pregnant, but also breastfeeding women, as well as pretty much anyone who wants to be healthy :)

Pan-Seared Filet of Sole with Bok Choy

(yield: 4-5 servings)

2 tbsp canola oil
2 lbs filet of sole, cut into 3-inch pieces
1/3 cup seasoned bread crumbs
1 medium spanish onion, sliced
2 cloves garlic, minced
1 inch knob of ginger, minced
8 cups bok choy*, washed, dried, and cut into 2-inch pieces
1 tbsp miso paste
1 tbsp soy sauce
juice of 1 orange
3/4 cup water
2 scallions, thinly sliced (for garnish)

Heat oil in a large non-stick pan over medum-high heat. Dredge the pieces of sole in breadcrumbs, shaking off excess. Brown fish in the hot pan, about 1-2 minutes per side, and remove (you may have to work in batches so as not to overcrowd the pan).

Lower the heat slightly, adding more oil to the pan if necessary, and add onions, garlic, and ginger. Saute, stirring, 1-2 minutes.  Add the bok choy to the pan, and stir (this may look like way too much bok choy for your pan, but it will wilt down in no time). Once the bok choy is slightly wilted, add miso paste, soy sauce, and orange juice. Stir to dissolve. Add water. Bring to a simmer, and place seared fish back into the pan. Try to gently nestle the fish under everything else so that it has a chance to soak up all the juices. Reduce heat to low, cover, and cook for about 10 minutes. Garnish with scallions.

*Bok choy has a tendancy to be very dirty, and the last thing you want to bite into after preparing this scrumptious meal is sand. So wash it!

How, you ask? Just fill a large bowl with cold water, and place the bok choy (already cut into desired size) inside. Let the bok choy chill out for a minute or so, allowing all of the sand and dirt to sink to the bottom. Remove bok choy, spill out the dirty water, and repeat a few times. Then, you can lay the bok choy out onto a kitchen towel to air dry, or spin it in a salad spinner for a quick dry.


  1. New fan courtesy of Kym of Free Spirit Eater. Super nice to meet you. Look forward to getting to know you and seeing what you whip up. This one is lovely. Just love bok choy.

  2. Thanks Kim! Hope you stick around for more mom-inapired recipes :)