Red Snapper with Lemongrass-Ginger Broth
This rich, umami broth is so flavorful and works perfectly with the light and flaky fish. Yes, winter comfort food could come in such a light and healthy too.
Ingredients
Broth:4 cups vegetable stock
2 one-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
½ sheet kombu seaweed (optional)
1 tablespoon soy sauce or coconut aminos
5-6 peppercorns, or freshly ground black pepper
Fish bowl:1-2 bulbs fennel, thinly sliced
2 (4-6 oz.) red snapper or salmon fillets
1 teaspoon salt
1 tablespoon olive oil
½ cup thinly chopped kale
1 radish, thinly shaved
Fresh cilantro, to garnish
Sesame seeds, to garnish
Sliced scallions, to garnish
Lime wedges, to garnish
Preparation
In a large pot, combine stock, ginger, lemongrass, dried shiitake mushrooms, kombu, peppercorns, and soy sauce. Bring to boil then reduce heat and simmer on very low for 20 minutes.
Discard ginger, lemongrass, mushrooms, kombu, and peppercorns with a slotted spoon.
Add fennel, 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 spatula for 3-5 minutes to achieve an even crisp. Flip and sear for another 2 minutes, or until cooked through.
To serve: Place fennel in bowls with chopped kale. Top with fish, then add broth. Finish with radish, cilantro, scallions, sesame seeds, and lime wedge.
Tips
This broth goes really well with any white fish, or sous vide salmon. The fish can also be poached in the broth, if preferred.