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| Pan Seared Fish Fillets in Ginger Broth submitted by Karen Johnson |
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Description
Fresh ginger and curry make this beautiful dish...You may add fresh Chinese noodles, cod instead of the sea bass, and spinach to change the recipe slightly. This recipe is from the January 2006 issue of Gourmet magazine.
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Directions
Discard any bruised or wilted outer leaves from the bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/4 inch thick slices.
Heat 1 T. oil in a 4-5 quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot and ginger for 1 minute. Stir in the sherry, broth and sugar and simmer, covered for 5 minutes.
Meanwhile, cut the 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, 3-5 minutes.
While vegetables simmer, pat the fish dry and sprinkle with 1/2 tsp. salt and 1/4 tsp. pepper. Stir together the cornstarch and curry powder, then rub into the skin of each fillet. Halve each fillet diagonally with a sharp knife.
Stir sesame oil, remaining 1/2 tsp. salt, and remaining 1/4 tsp. pepper into vegetable mixture and keep warm, uncovered on a turned-off burner.
Heat remaining 1 1/2 T. oil in a 12-inch 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 the skin flat until skin is golden, 2-3 minutes. Turn the 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 fillets skin sides up in the center of each bowl.
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Ingredients
 1/4 pound bok choy (3 small heads)
Fresh spinach leaves (optional)
1 medium carrot
2 1/2 T. vegetable oil
1 (1 1/2 inch) piece peeled fresh ginger, cut into very thin matchsticks
1/4 cup medium-dry sherry
4 cups reduced-sodium chicken broth
2 tsp. sugar
3 scallions
4 (4-5 oz.) sea bass or striped bass fillets with skin (cod or talapia)
1 tsp. salt
1/2 tsp. black pepper
1 tsp. cornstarch or flour
1 tsp. curry powder
1 tsp. Asian sesame oil
Fresh cilantro leaves
Fresh Chinese noodles (optional)
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