Pan-Seared Fish Fillets in Ginger Broth Recipe | Epicurious.com
"The stacking and Asian fusion of this dish is very 1990s. But don't worry about its trendiness: Heady wallops of curry and ginger make this beautiful preparation timeless...."
INGREDIENTS
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1/4 lb Shanghai bok choy (about 3 small heads)
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1 medium carrot
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2 1/2 tablespoons vegetable oil
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1 (1 1/2-inch) piece peeled fresh ginger, cut into very thin matchsticks
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1/4 cup medium-dry Sherry
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2 cups reduced-sodium chicken broth (16 fl ounces)
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2 teaspoons sugar
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3 scallions
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4 (4- to 5-ounce) sea bass or striped bass fillets with skin, pin bones removed
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1 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon cornstarch
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1 teaspoon curry powder
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1 teaspoon Asian sesame oil
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Garnish: fresh cilantro leaves
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