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.
Ingredients 4 Servings
- 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
- 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.