Braised Fish with Gingered Carrot Coconut Sauce

Name: Braised Fish with Gingered Carrot Coconut Sauce
Prep time: 15 min
Cook time: 20 min
Yield: 4
Cuisine: Asian Other,
Ingredients: 4 firm, skinless white fish fillets such as mahi mahi or cod, (about 4 ounces each and 1-inch thick); 1 tsp McCormick® Dill Weed; 1 tsp McCormick® Gourmet Collection Sicilian Sea Salt; 1/4 tsp McCormick® White Pepper, Ground; 3 tbsps cornstarch; 2 tbsps plus 1 teaspoon vegetable oil, divided; 2 heads baby bok choy, cut in half lengthwise; 3/4 cup Thai Kitchen® Coconut Milk; 1/2 cup carrot juice; 1/2 cup rice wine; 1 tbsp McCormick® Ginger, Ground

Inspired by the classic Taiwanese dish of chicken braised in three-cup sauce, white fish is gently simmered in a flavorful broth of coconut milk, carrot juice, rice wine and ginger.

15m

PREP TIME

20m

COOK TIME

295

CALORIES

11

INGREDIENTS

Servings: 4

Ingredients

4 firm, skinless white fish fillets, such as mahi mahi or cod, (about 4 ounces each and 1-inch thick)
1 teaspoon McCormick® Dill Weed
1 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/4 teaspoon McCormick® Ground White Pepper
3 tablespoons cornstarch
2 tablespoons plus 1 teaspoon vegetable oil, divided
2 heads baby bok choy, cut in half lengthwise
3/4 cup Thai Kitchen® Coconut Milk
1/2 cup carrot juice
1/2 cup rice wine
1 tablespoon McCormick® Ground Ginger

KEY PRODUCTS

INSTRUCTIONS

1 Rinse fish fillets; pat dry with paper towels. Sprinkle both sides with dill, sea salt and pepper. Let stand 10 minutes. Coat fish on both sides with cornstarch, shaking off excess.
2 Heat 2 tablespoons of the oil in large nonstick skillet on high heat. Add fish fillets. Reduce heat to medium; cook 3 minutes per side or until lightly browned. Drain on paper towels.
3 Heat remaining 1 teaspoon oil in same skillet on medium heat. Add bok choy; cook 2 minutes per side or until lightly browned. Add coconut milk, carrot juice, rice wine and ginger. Bring to simmer. Reduce heat to low; simmer 5 minutes. Gently place fish fillets in sauce; simmer 5 minutes or until fish flakes easily with fork. To serve, place a fish fillet and bok choy into each of 4 shallow bowls. Pour a small amount of carrot-coconut sauce into each bowl.