Kale, Mushroom and Talapia Stir-fry

This morning I really wanted to make a traditional home cook Indian curry that my friend taught me. However I search over and over for my ginger root and could not find them. I swear I had some. I even contemplated at 6am whether to go to the store and get some. Yes, I wanted that dish that badly. I finally gave up but still wanted to cook a more Asian dish. Of course as soon as I finished cooking this dish, my husband found some pre-grated ginger in the freezer. Oh well, that will be tomorrow's dish.

Today's dish is dedicated to my dad who when in doubt stir-fries oyster sauce, vegetable, and meat. I like the flavor of this dish because the vegetable absorbs all the sauce, but the fish remains more neutral which balances it out. Also I like the contrast of the kale and mushroom in texture. This dish would be wonderful with some hot brown rice, but I usually eat it by itself.


Kale, Mushroom and Talapia Stir-fry

Ingredients:
2 Talapia sole
1 tsp. ground coriander
1 Tbs. garlic, minced
1 Tbs. soy sauce
1 Tbs. oyster sauce
1/2 tsp. black pepper
2 Tbs. olive oil
3-4 c. kale, ribs removed and coarsely chopped
1/2 onion, chopped
2 c. baby bella mushroom, (8-10 mushroom)

Directions:
1. In mortar and pestle, make paste with garlic, ground coriander, 1 Tbs. olive oil, soy sauce, oyster sauce, and pepper.
2. In a bowl, place talapia sole and paste. Marinate and set aside.
3. In a wok over medium heat, place remaining olive oil and heat. Add onion and saute till onion is translucent. Add kale and mushroom and continue to saute until kale starts to wilt.
4. Add talapia sole and marinate paste and saute until fish is cooked.