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Pan-Fry

Ginger-Garlic Poached Fish with Spring Veggies
Ingredients
2 Tbsp. vegetable oil
1 tsp. toasted sesame oil
1 (2") piece ginger, peeled and thinly cut into matchsticks
4 garlic cloves, thinly sliced
2 green onions, thinly sliced, plus more for serving
3 (8-oz.) bottles clam juice
1 Tbsp. reduced-sodium soy sauce
4 (6-oz.) mild, firm fish fillets such as hake or halibut
Salt and pepper
4 heads baby bok choy, halved lengthwise
2 cups sugar snap peas
2 tsp. lemon juice
Thinly sliced red chili pepper, for serving (optional)
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Ginger-Garlic Poached Fish with Spring Veggies

Ginger-Garlic Poached Fish with Spring Veggies

Ginger-Garlic Poached Fish with Spring Veggies
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:20 minutes
directions
1. Heat both oils in a large nonstick skillet over medium until shimmering. Add ginger, garlic, and green onions and cook, stirring occasionally, until softened, about 4 minutes.
2. Stir in clam juice and soy sauce and bring to a simmer. Season fish all over with salt and pepper, then add to skillet and return broth to a gentle simmer. Cover and cook until fish is opaque and flakes easily with a fork, about 10 minutes; transfer to a plate and cover to keep warm.
3. Increase heat to medium-high and add bok choy and snap peas. Cover and cook until vegetables are just tender, about 3 minutes. Remove skillet from heat and stir in lemon juice. Divide fish and vegetables among bowls, ladle broth over top, and sprinkle with chili pepper (if using) and more green onions before serving.
Source: Hannaford fresh Magazine, March-April 2022
 
 
 
 
 
 
 
 
 
 
 
 
 
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