| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Seafood |
Asian |
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
md |
Bok choy; (about 1/4 pound) |
| 2 |
ts |
Vegetable oil |
| 2 |
ts |
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 |
tb |
Scotch |
| 2 |
c |
Low-salt chicken broth |
| 1 |
ts |
Sugar |
| 2 |
|
Scallions; cut into 2-inch |
|
|
; julienne strips |
| 2 |
sm |
Red snapper or other white fish fillets; (4 to 5 ounces each) |
|
|
; with skin |
| 1/2 |
ts |
Cornstarch |
| 1/2 |
ts |
Curry powder |
|
|
Garnish: fresh coriander sprigs |
INSTRUCTIONS
Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice
leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
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.
Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy
leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender.
Season broth with salt and pepper and keep warm, uncovered.
Pat fish dry and rub cornstarch and curry powder into skin of each fish
fillet. Halve each fish fillet on the diagonal.
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. Turn fish and saute until just cooked through, about 2
minutes more.
Divide broth between 2 bowls and top with fish, skin sides up. Garnish each
serving with coriander sprigs.
Serves 2.
Gourmet November 1994
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