Pan Seared Fish Fillets In Ginger Broth Recipes

Steps:

• Discard any bruised or wilted outer leaves from bok choy, then cut leaves from stalks, keeping leaves and stalks separate. Thinly slice leaves and cut stalks diagonally into 1/2-inch-wide slices. Halve carrot lengthwise and cut diagonally into 1/4-inch-thick slices.
• Heat 1 tablespoon vegetable oil in a 4- to 5-quart heavy pot over moderately high heat until hot but not smoking, then stir-fry bok choy stalks, carrot, and ginger 1 minute. Stir in Sherry, broth, and sugar and simmer, covered, 5 minutes.
• Meanwhile, cut scallions crosswise into 2-inch pieces, then halve lengthwise and cut into very thin matchsticks.
• Add bok choy leaves and scallions to carrot mixture and simmer, covered, until vegetables are tender, 3 to 5 minutes.
• While vegetables simmer, pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir together cornstarch and curry powder, then rub into skin of each fillet. Halve each fillet diagonally with a sharp knife.
• Stir sesame oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper into vegetable mixture and keep warm, uncovered, on turned-off burner.
• Heat remaining 1 1/2 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook fish, skin sides down, gently pressing occasionally with a metal spatula (to keep skin flat), until skin is golden, 2 to 3 minutes. Turn fish over and cook until just cooked through, about 2 minutes more. Remove from heat.
• Divide broth and vegetables among 4 shallow bowls and stack 2 fish halves, skin sides up, in center of each bowl.

Steps:

• Wash fish fillets under running cold water and dry with a paper towel. Drizzle with lemon juice and season with salt on both sides.
• Combine flour and Chinese five-spice powder in a shallow bowl. Dip fish fillets into the flour mixture so they are covered on both sides.
• Heat canola and sesame oils in a large skillet over medium heat. Add fish to hot oil and pan-fry for 2 to 3 minutes. Carefully turn and continue cooking until fish flakes easily with a fork, 2 to 3 minutes more.

Steps:

• Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
• Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
• Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.

Steps:

• 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 sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté 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.

Steps:

• In a small bowl, combine the coriander, ground ginger, and cayenne and mix with 1 tablespoon plus 1 teaspoon of the oil to make a paste.
• Pat the paste on both sides of the salmon fillets and season with salt and pepper.
• Heat a 12-inch heavy-based skillet over medium-high heat.
• Add the remaining 1 tablespoon oil and swirl to coat.
• When the oil is hot but not smoking, add the fillets and cook until the bottom is well browned and the bottom half of the fish becomes opaque, 3 to 4 minutes.
• Turn the fish and cook until browned on the second side and just cooked through, another 3 to 4 minutes.
• Transfer to a warm platter.
• Pour off all but a film of fat from the pan.
• Add the garlic and sauté until fragrant, about 15 seconds.
• Add the tomatoes, sprinkle with salt, and sauté until slightly softened, about 2 minutes.
• Remove from the heat, toss in the ginger, and pour the tomatoes over the fish.
• Put the pan over high heat.
• Add the wine and boil until reduced by half.
• Add the broth; boil until reduced by half again.
• Off the heat, swirl in the butter.
• Season with salt and pepper to taste.
• Pour the sauce over the salmon and tomatoes, sprinkle with the cilantro, and serve immediately.