Fish in ginger broth with vegetables

Name: Fish in ginger broth with vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 600 g white fish (fillet); 120 g bok choy; 1 pcs carrot; 40 ml vegetable oil; 30 g fresh ginger; 480 ml chicken broth; 60 ml dry white wine; 2 tsp sugar; 3 pcs green onion; 1 tsp cornstarch; 1 tsp curry powder; 1 tsp sesame oil; to taste salt; to taste black pepper

Pan-fried fish fillet served in a ginger broth with bok choy and carrots.

Total: 35 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 250
Protein: 26 g
Fat: 13 g

Ingredients

for 4 servings

white fish (fillet)600 g
bok choy120 g
carrot1 pcs
vegetable oil40 ml
fresh ginger30 g
chicken broth480 ml
dry white wine60 ml
sugar2 tsp
green onion3 pcs
cornstarch1 tsp
curry powder1 tsp
sesame oil1 tsp
saltto taste
black pepperto taste

Method

8 steps

Prepare the bok choy: separate the leaves from the stems. Slice the leaves into strips and cut the stems into diagonal pieces. Slice the carrots into thin rounds.
Heat 1 tbsp of oil in a heavy-bottomed pot. Sauté the bok choy stems, carrots, and julienned ginger for 1 minute.
Add the wine, broth, and sugar. Cover and simmer for 5 minutes.
Add the bok choy leaves and chopped green onions, then cover and simmer for another 3-5 minutes until the vegetables are tender.
Pat the fish dry and season with salt and pepper. Mix the cornstarch with the curry powder and rub this mixture onto the fish skin. Cut each fillet in half.
Add the sesame oil, salt, and pepper to the broth to taste, and leave on the turned-off stove.
Heat the remaining oil in a frying pan. Place the fish skin-side down and fry for 2-3 minutes until golden brown. Flip and cook for another 2 minutes until done.
Ladle the broth with vegetables into bowls and place the fish on top.