Pan Seared Red Snapper with Ginger Broth
This requires a little prep work, but it is a delicious dish with a delicate broth.
- ½ medium bok choy
- 2 tsp vegetable oil
- 2 tsp sesame oil
- 1 carrot, cut in fine 1 inch strips
- ¼ cup ginger sliced in fine strips
- 2 Tbsp scotch whiskey
- 1 tsp sugar
- 2 cups chicken broth
- 2 green onions, cut in 2 inch thin strips
- 2 red snapper fillets with skin on (4-5 oz each)
- ½ tsp cornstarch
- ½ tsp curry powder
- Cut the leaves from the bok choy, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into ½ inch slices.
- In a large heavy saucepan, heat 1 tsp each of the vegetable and sesame oils over moderately high heat and stirfry bok choy stems, carrot and ginger for 1 minute.
- Add scotch, broth and sugar and simmer, covered, for 5 minutes.
- Add bok choy leaves and green onions and simmer covered for 3-5 minutes or until tender. Season with salt and pepper and keep warm.
- Pat fish dry and rub cornstarch and curry powder into skin of each fillet. Halve each fish fillet on the diagonal.
- In a 9” non-stick skillet, heat remaining 2 tsp of the oils over moderately high heat until hot but not smoking and sauté fish, skin side down and pressing flat occasionally with a metal spatula until golden – about 2 minutes.
- Turn fillets and sauté until just cooked through about 2 minutes. Divide broth between two bols and top with fish, skin side up.