Pan Seared Red Snapper with Ginger Broth

This requires a little prep work, but it is a delicious dish with a delicate broth.

Servings: 2

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  • 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


  1. Cut the leaves from the bok choy, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into ½ inch slices.
  2. 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.
  3. Add scotch, broth and sugar and simmer, covered, for 5 minutes.
  4. 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.
  5. Pat fish dry and rub cornstarch and curry powder into skin of each fillet. Halve each fish fillet on the diagonal.
  6. 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.
  7. Turn fillets and sauté until just cooked through about 2 minutes. Divide broth between two bols and top with fish, skin side up.