Pan-Seared Red Snapper in Ginger Broth Recipe

Name: Pan-Seared Red Snapper in Ginger Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 medium bok choy (about 1/4 pound); 2 teaspoons vegetable oil; 2 teaspoons Asian sesame oil; 1 carrot, scored lengthwise and sliced thin crosswise; a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup); 2 tablespoons Scotch; 2 cups low-salt chicken broth; 1 teaspoon sugar; 2 scallions, cut into 2-inch julienne strips; 2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin; 1/2 teaspoon cornstarch; 1/2 teaspoon curry powder; Garnish: fresh coriander sprigs

Servings: persons

1/2 medium bok choy (about 1/4 pound)
2 teaspoons vegetable oil
2 teaspoons Asian sesame oil
1 carrot, scored lengthwise and sliced thin crosswise
a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup)
2 tablespoons Scotch
2 cups low-salt chicken broth
1 teaspoon sugar
2 scallions, cut into 2-inch julienne strips
2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin
1/2 teaspoon cornstarch
1/2 teaspoon curry powder
Garnish: fresh coriander sprigs

1
Cut leaves from bok choy stalks, keeping leaves and stalks separate.
2
Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
3
In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
4
Add Scotch, broth, and sugar and simmer, covered, 5 minutes.
5
Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender.
6
Season broth with salt and pepper and keep warm, uncovered.
7
Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet.
8
Halve each fish fillet on the diagonal.
9
In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and saute fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes.
10
Turn fish and saute until just cooked through, about 2 minutes more.
11
Divide broth between 2 bowls and top with fish, skin sides up.
12
Garnish each serving with coriander sprigs.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 medium bok choy (about 1/4 pound), 2 teaspoons vegetable oil, 2 teaspoons Asian sesame oil, 1 carrot, scored lengthwise and sliced thin crosswise, and more.

Yes, Pan-Seared Red Snapper in Ginger Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pan-Seared Red Snapper in Ginger Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions