Thai Coconut Fish and Stir Fried Broccoli w/ Ginger

Forgoing the fancy restaurant tomorrow but still trying to figure out something to cook for your Valentine?  While easy, this fish dish is different enough for any special occasion.  (Don't like fish?  Try it with jumbo shrimp or even chicken.)  And with the broccoli, it is a much healthier and cheaper option than going to some a la carte steakhouse.

Thai Coconut Fish
1/2 C coconut milk (lite is fine)
1 Tbsp fish sauce
2 heaping tsp grated fresh ginger
2 tsp soy sauce
2 tsp sriracha (more or less to taste)
1/2 a lime, juiced (~2 tsp)
2 6oz pieces salmon (or other meaty fish like halibut)
1 tsp oil
chopped cilantro

   Combine first 6 ingredients.  Place fish in marinade. And allow to marinate in refrigerator for 1 hour, turning fish over after 30 minutes.
   Heat oil in a nonstick pan over medium-high heat.  Shake excess marinade off of fish.  Cook for about 4 minutes a side (with salmon) for medium doneness (exact time with depend on thickness and type of fish.)  When fish has been on the second side for 2-3 minutes, add the marinade.  Bring to a bubble and allow it to reduce slightly.  Top with cilantro
   Serves 2.  I paired this with rice (1/2 red and 1/2 brown).  The texture of the chewier rice is lovely with the fish and hearty enough to stand up to the sauce.

Stir Fried Broccoli w/ Ginger
2 lrg crowns of broccoli, broken down into large florets (~2 1/2 C)
2 tsp oil
2 tsp soy sauce
1 heaping tsp freshly grated ginger
1 clove garlic, minced or grated (~3/4 tsp)

   Heat oil over medium-high.  Add broccoli, cook for 2 minutes.  Sprinkle soy sauce over the top.  Toss.  Add garlic and ginger.  Toss frequently while cooking to prevent burning.  It will take about 4-5 minutes, but just cook until desired tenderness of broccoli is reached.
   Serves 2.