Poached Fish With Ginger Sesame Broth Recipes

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PAN-SEARED FISH FILLETS IN GINGER BROTH



Pan-Seared Fish Fillets in Ginger Broth image

Categories     Ginger     Quick & Easy     Dinner     Bass     Curry     Sherry     Pan-Fry     Bok Choy     Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

1/4 lb Shanghai bok choy (about 3 small heads)
1 medium carrot
2 1/2 tablespoons vegetable oil
1 (1 1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
1/4 cup medium-dry Sherry
2 cups reduced-sodium chicken broth (16 fl ounces)
2 teaspoons sugar
3 scallions
4 (4- to 5-ounce) sea bass or striped bass fillets with skin, pin bones removed
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cornstarch
1 teaspoon curry powder
1 teaspoon Asian sesame oil
Garnish: fresh cilantro leaves

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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