" Road Trip" Cruise Control Turbot

You donít have to go on a road trip to savor this simple dish. Sit back, relax, and enjoy some "Cruise Control Turbot."


  • 4 eight-ounce turbot filets (or other mild white fleshed fish) cut into 3Ē chunks
  • Ĺ cup mild white miso paste
  • 1 cup finely chopped cilantro
  • Ĺ cup Black sesame seeds
  • Ĺ cup smoked paprika
  • 1 cup dry white wine
  • 1 thumb-sized piece ginger, sliced into coin-sized pieces
  • 2 scallions cut into 2" pieces
  • 2 fresh jalapenos, sliced thin
  • 3 cups clam juice
  • 6 ounces dried angel hair pasta
  • 3 tablespoons vegetable oil
  • 8 baby bok choy

1. Cut each filet in 3 equal pieces and rub each piece with a light coating of miso paste. Coat four of the pieces with chopped cilantro, four pieces with black sesame seeds and four pieces with the smoked paprika.

2. Combine the wine, ginger, scallions, chiles, and the clam juice in a saucepan or wok with a fitted steamer top and bring to a boil.

3. Add enough vegetable oil to a medium skillet and brown the dried angel hair pasta until golden brown. Set aside.

4. Place the coated fish and the bok choy in steamer compartments. Place the browned pasta in the clam broth. Steam them all for 8 to 10 minutes.

5. Pile some pasta in the center of each bowl; top pasta with turbot and add the broth, garnishing with the bok choy.

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