This dish is a nice break from heavier fall flavors thanks to the ginger-and-star-anise-perfumed broth that poaches the fish to the perfect, flaky texture. If you can’t score baby bok choy, asparagus or green beans are a smart swap.
1 (3-inch) piece fresh ginger
6 cups water
1 star anise (optional)
1 tablespoon plus 3/4 tsp. kosher salt, divided
6 ounces small carrots, tops trimmed, halved lengthwise
2 baby bok choy (about 8 oz.), halved lengthwise
1/2 cup dry white wine
4 (6-oz.) skinless sea bass fillets
2 tablespoons unsalted butter
1 cup orange segments
1/2 cup packed fresh flat-leaf parsley leaves
Black pepper, for garnish
Added sugars 0g
Calcium 12% DV
Potassium 14% DV
How to Make It
Peel ginger, and grate to equal 1 teaspoon; set grated ginger aside. Slice remaining ginger. Combine sliced ginger, 6 cups water, star anise (if using), and 1 tablespoon salt in a large Dutch oven. Cover and bring to a boil over high. Reduce heat to medium-low; cover and simmer 10 minutes. Remove and discard solids. Add carrots to Dutch oven; simmer 4 minutes. Increase heat to high. Add bok choy; cook until carrots are tender and bok choy is bright green and crisp-tender, 1 to 2 minutes. Using a slotted spoon, transfer vegetables to a colander; rinse under cold water until cool. Drain.
Add wine to Dutch oven. Bring to a boil. Reduce heat to medium (only tiny bubbles should appear, and water temperature should be around 160°F). Add fish; cook, without stirring, until fish just flakes with a fork, 6 to 8 minutes. Using a slotted spoon, remove fish from liquid. Sprinkle fish with 1/2 teaspoon salt.
Heat grated ginger and butter in a large skillet over medium 30 seconds. Stir in carrots, bok choy, and remaining 1/4 teaspoon salt. Cook, stirring constantly, until heated through, 2 to 3 minutes. Place vegetables on a serving platter. Top with fish, orange segments, and parsley. Garnish with pepper.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.