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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.
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