PAN-SEARED RED SNAPPER IN GINGER BROTH
Steps:
- Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
- In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
- Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
- Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
- In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
- Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.
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Mzokhona Gcuma
[email protected]This dish was a delightful surprise. The red snapper was cooked perfectly and the ginger broth was incredibly flavorful. I will definitely be making this again soon.
eyad ahmed
[email protected]Not a fan. The fish was dry and the broth was bland. I wouldn't make this again.
Said Hijja
[email protected]Amazing! The red snapper was cooked to perfection and the ginger broth was incredibly flavorful. This dish is a must-try for any seafood lover.
Keydencito Flores
[email protected]The fish was a bit overcooked, but the ginger broth was delicious. I'll try again with a shorter cooking time.
Kent
[email protected]This is one of my favorite recipes for red snapper. The fish is always cooked perfectly and the ginger broth is delicious. I love serving it with steamed vegetables.
Kayleigh Brookes
[email protected]The recipe was easy to follow and the fish turned out great. The ginger broth was a bit bland, but I added some extra ginger and it was perfect.
Faryal Love
[email protected]This dish was a crowd-pleaser! The red snapper was cooked to perfection and the ginger broth was incredibly flavorful. I will definitely be making this again.
Victoria Justin
[email protected]The red snapper was delicious, but the broth was a bit too salty for my taste. Next time I'll use less soy sauce.
Shelby Lynne
[email protected]This is my new go-to recipe for red snapper. The fish is always cooked perfectly and the ginger broth is amazing. I love serving it over rice.
Dani Dawson
[email protected]Not a fan of the ginger broth. It was a bit too overpowering for the delicate flavor of the red snapper.
Katlego thando
[email protected]Followed the recipe to the letter and the fish turned out perfectly. The ginger broth was also delicious. Will definitely make this again.
Debra Washington
[email protected]This dish was a delight to make and even better to eat. The subtle flavors of the ginger broth really complemented the delicate red snapper. A must-try!
Rugiatu Bah
[email protected]Meh. The fish was ok, but the broth was bland. I wouldn't make this again.
HOUSE OF MARIOS
[email protected]Amazing recipe! The fish was moist and flavorful, and the broth was packed with umami. I highly recommend this dish.
Asiya Junaid
[email protected]The snapper was a bit dry, but the broth was fantastic! I'll try again with a different cooking method.
Elizabeth Bradstreet
[email protected]The red snapper was cooked evenly and the ginger broth was flavorful. I will definitely be making this dish again!
deez
[email protected]This pan-seared red snapper was a hit! The crispy skin and tender, flaky flesh were cooked to perfection. The ginger broth added a delicious depth of flavor.