Pan Seared Red Snapper with Ginger Broth - Waterfront Seafood
Experience the exotic flavors of our Pan Seared Red Snapper with Ginger Broth recipe, featuring succulent fish in a fragrant, flavorful broth.
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Nonstick skillet
- Spatula
- Measuring spoon
- Measuring cup
- Stove
- Paper towel
- Serving bowl
Ingredients
- ½ medium bok choy
- 2 tsp vegetable oil
- 2 tsp sesame oil
- 1 carrot, cut in fine 1 inch strips
- ¼ cup ginger sliced in fine strips
- 2 Tbsp scotch whiskey
- 1 tsp sugar
- 2 cups chicken broth
- 2 green onions, cut in 2 inch thin strips
- 2 red snapper fillets with skin on (4-5 oz each)
- ½ tsp cornstarch
- ½ tsp curry powder
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