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Braised Fish with Gingered Carrot Coconut Sauce
main dishes

Braised Fish with Gingered Carrot Coconut Sauce

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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


  • 11



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  • 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® White Pepper, Ground
  • 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® Ginger, Ground


  • 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.

  • 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.

  • 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.

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