Riesling is an amazing grape that can make delicious sweet wines and delicious dry wines! Dry rieslings are particularly food friendly.
Processing closes at 5 PM on weekdays, is open 9:00 AM – 3:00 PM Saturday, and is closed on Sundays.
This beautiful seafood-based bowl is packed with Asian flavors and healthy ingredients for a meal that you’ll love eating and won’t regret later. Everything in this recipe comes together in 30 minutes, and if you can’t find a particular ingredient, feel free to skip that ingredient or make a substitution. We have the recipe written to feed 2 people, but you can double the ingredients to feed 4 without adding too much time to the recipe. Enjoy!
Mix rice vinegar, hot chili paste, soy sauce, and honey in a small bowl and brush over the cod filets.
Heat 2 tbsp. oil an oven-proof skillet over medium-high heat. Add cod and cook for 2 to 3 minutes, then flip over. Transfer to an oven preheated to 425ºF, and bake for about 5 to 6 minutes, or until the fish is fork tender.
Heat 1 tablespoons oil in a wok or a large heavy-bottom skillet over high heat. Add shallots, garlic, ginger, mushrooms, and peppers and stir until fragrant and beginning to color, 2 to 3 minutes. Add Bok choy, fish sauce, and soy sauce, and stir for 1 minutes. Push the vegetables to a side and add the rice, stirring, to heat it though, about 1 minute.
Divide the rice, kimchi, and vegetables between two serving bowls, top with cod filets and sprinkle with sliced scallions. Serve immediately.