PAN-SEARED FISH FILLETS IN GINGER BROTH
Steps:
- Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.
- Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.
- Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.
- Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.
- While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.
- Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.
- Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.
- Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.
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Chiemerie Okolie
[email protected]This recipe was a total fail. The fish was dry and the broth was watery. I don't recommend it.
Darlene Windhorst
[email protected]The fish was a bit overcooked, but the ginger broth was delicious. I'll try again with a lower cooking temperature.
Panashedelma Gadzikwa
[email protected]This recipe was a bit too bland for my taste. I think it would have been better with some added spices or herbs.
Badan Brace
[email protected]I love this recipe! The fish is always cooked perfectly and the ginger broth is so flavorful. I often serve it with rice and steamed vegetables.
Flavia Bukirwa
[email protected]This recipe is a great way to cook fish. The ginger broth adds a delicious flavor to the fish, and the cooking method results in perfectly cooked, tender fillets.
Ntsako Hope
[email protected]This recipe was easy to follow and the results were delicious. The fish was cooked perfectly and the ginger broth was flavorful. I will definitely be making this again.
Gebechukwu Oshaba
[email protected]I made this recipe for a dinner party and it was a huge hit. Everyone loved the fish and the ginger broth. I will definitely be making this again.
Hailie Kittleson
[email protected]This recipe is a keeper! The fish was flaky and moist, and the ginger broth was light and flavorful. I served it with rice and steamed vegetables, and it was a perfect meal.
Luca Shibley
[email protected]I've made this recipe several times and it always turns out great. The fish is always cooked perfectly and the ginger broth is always flavorful. It's a go-to recipe for me when I'm short on time.
Wasy Sanghi
[email protected]This recipe was a total fail. The fish was dry and the broth was watery. I don't recommend it.
Crab People
[email protected]The fish was a bit overcooked, but the ginger broth was delicious. I'll try again with a lower cooking temperature.
Maye Enow
[email protected]This recipe was a bit too bland for my taste. I think it would have been better with some added spices or herbs.
Trilochan Poudel
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The ginger broth was so flavorful and the fish was cooked perfectly. I'll definitely be making this again.
Kinzi Starr
[email protected]This dish was easy to make and turned out great. The fish was flaky and moist, and the ginger broth was light and flavorful.
George Haracopos
[email protected]I tried this recipe last night and it was amazing! The fish was cooked to perfection and the ginger broth was so flavorful. I will definitely be making this again.
Everyonecouldusethis
[email protected]This pan-seared fish recipe was a hit with my family! The ginger broth added a delicious and unique flavor to the fish, and the cooking method resulted in perfectly cooked, tender fillets.