Print Options:

Braised Grouper with Ginger, Shiitake Mushrooms, and Chiles





Yields
Makes 4 servings



Total Time
30 mins

This delicate, simple dish can also be made with another firm, white-fleshed fish such as bluenose bass. Prep and Cook Time: 30 minutes.

Braised Grouper with Ginger, Shiitake Mushrooms, and Chiles




Leigh Beisch
 4 6-ounce grouper fillets
  Salt and pepper
 1 tablespoon vegetable oil
 4 cups vegetable stock
 2 heads baby bok choy, leaves separated
 12 shiitake mushrooms, stems removed
 2 tablespoons soy sauce
 2 teaspoons minced ginger
 2 teaspoons thinly sliced green onion
 2 teaspoons thinly sliced red jalapeño chile
 2 teaspoons toasted sesame oil
Step 1
1

Season fillets with salt and pepper. Heat a frying pan (not nonstick) over medium-high heat; add oil, then fillets. Cook until fillets start to brown on one side, about 2 minutes. Flip fillets and reduce heat to medium. Add stock, bok choy leaves, mushrooms, soy sauce, and ginger. Cover and cook until fish is opaque in the center, about 3 minutes.

Step 2
2

Divide fish, mushrooms, and bok choy between 4 deep, wide soup plates. Pour stock over fish and vegetables (depending on size of your plates, you may have extra stock). Garnish with green onion and jalapeño and drizzle with toasted sesame oil.

Step 3
3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 246Calories from Fat 28
% Daily Value *
Total Fat 7.6g12%

Saturated Fat 1.2g6%
Cholesterol 63mg21%
Sodium 1600mg67%
Total Carbohydrate 7.2g3%

Dietary Fiber 1.2g5%
Protein 35g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.