Pan-Seared Fish Fillets In Ginger Broth
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 medium
Carrot2.5 tbsps
Vegetable Oil1 cup
Sherry (medium-dry)2 tsps
Sugar1 tsp
Salt1 tsp
Black Pepper1 tsp
Cornstarch1 tsp
Curry PowderDirections:
1
Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate
2
Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices
3
Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices
4
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
5
Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes
6
Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks
7
Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes
8
While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
9
Stir together cornstarch and curry powder, then rub into skin of each fillet
10
Halve each fillet diagonally with a sharp knife
11
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
12
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
13
Turn fish over and cook until just cooked through, about 2 minutes more
14
Remove from heat
15
Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl
16
Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate
17
Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices
18
Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices
19
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
20
Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes
21
Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks
22
Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes
23
While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper
24
Stir together cornstarch and curry powder, then rub into skin of each fillet
25
Halve each fillet diagonally with a sharp knife
26
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
27
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
28
Turn fish over and cook until just cooked through, about 2 minutes more
29
Remove from heat
30
Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl