Please enter the email you’re using for this account.
This rich, umami broth is so flavorful and works perfectly with the light and flaky fish. Yes, winter comfort food can come in such a light and healthy dish, too.
4 cups vegetable stock, such as Manischewitz Vegetable Broth
2 1-inch knobs ginger
4 stalks fresh lemongrass, sliced in half and crushed with something heavy (in order to release flavor)
2 dried shiitake mushrooms
1 tablespoon mirin
1/2 sheet kombu seaweed (optional)
1 tablespoon Glicks Soy Sauce or coconut aminos
5 to 6 peppercorns, or freshly ground
1 to 2 bulbs fennel, checked and thinly sliced
2 (4- to 6-ounce) red snapper or salmon fillets
1 teaspoon salt
1 tablespoon Tuscanini Olive Oil
1/2 cup thinly chopped kale, checked or bug-free
1 radish, thinly shaved
fresh cilantro, to garnish
Gefen Sesame Seeds, to garnish
sliced scallions, to garnish
lime wedges, to garnish
In a large pot, combine stock, ginger, lemongrass, dried shiitake mushrooms, mirin, kombu (if using), soy sauce, and peppercorns. Bring to a boil and then reduce heat and simmer on very low for 20 minutes.
Discard ginger, lemongrass, mushrooms, kombu, and peppercorns with a slotted spoon.
Add fennel and simmer for 10 minutes. Remove with a slotted spoon and set aside.
To cook fish, pat skin dry and sprinkle with salt. Heat oil in a skillet until very hot. Place fish into skillet, skin side down, and press down with a spatula for three to five minutes to achieve an even crisp. Flip and sear for another two minutes or until cooked through.
To serve: Place fennel in bowls with chopped kale. Top with fish, then add broth. Finish with radish, cilantro, sesame seeds, scallions, and lime wedge.
How Would You
Rate this recipe?
Please log in to rate
Reviews