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Gallery Braised Flounder with Chinese Cabbage Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 piece ginger (1 1/2 inches), peeled 3 cups Homemade Fish Stock, or thawed frozen fish stock 1 large leek, cut into 1/4-inch-thick slices, well washed 3 star anise 3 tablespoons dry sherry 1 1/2 tablespoons low-sodium soy sauce 1 teaspoon canola oil 2 shallots, finely chopped 3 cloves garlic, minced 12 ounces white button mushrooms, cut into 1/4-inch-thick pieces Salt and freshly ground black pepper 10 canned water chestnuts, cut crosswise into 1/4-inch-thick slices 1 head Chinese (napa) cabbage, cut crosswise into 1/2-inch-thick slices 6 scallions, thinly sliced on bias, plus more for garnish 6 flounder fillets (5 ounces each)
Gallery Braised Flounder with Chinese Cabbage
Recipe Summary Servings: 6
Gallery
Braised Flounder with Chinese Cabbage
Braised Flounder with Chinese Cabbage
Braised Flounder with Chinese Cabbage
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 piece ginger (1 1/2 inches), peeled 3 cups Homemade Fish Stock, or thawed frozen fish stock 1 large leek, cut into 1/4-inch-thick slices, well washed 3 star anise 3 tablespoons dry sherry 1 1/2 tablespoons low-sodium soy sauce 1 teaspoon canola oil 2 shallots, finely chopped 3 cloves garlic, minced 12 ounces white button mushrooms, cut into 1/4-inch-thick pieces Salt and freshly ground black pepper 10 canned water chestnuts, cut crosswise into 1/4-inch-thick slices 1 head Chinese (napa) cabbage, cut crosswise into 1/2-inch-thick slices 6 scallions, thinly sliced on bias, plus more for garnish 6 flounder fillets (5 ounces each)
Directions
Thinly slice half the ginger; cut remaining half into 1 1/2-inch-long matchsticks, and reserve. Place sliced ginger, stock, leek, star anise, sherry, and soy sauce in a small saucepan. Bring to a boil. Reduce heat, and simmer 15 minutes. Strain and reserve stock.
In a large, straight-sided saucepan, heat oil over medium-low heat. Add shallots and garlic; saute until translucent, about 5 minutes. Add mushrooms; season with pepper. Raise heat to medium high; cook until browned, about 7 minutes. Add water chestnuts, and cook 2 minutes. Transfer mixture to a bowl.
Place cabbage and sliced scallions in saucepan. Season fillets with salt and pepper. Roll up fillets; place on cabbage. Add reserved fish stock and cooked vegetables. Bring to a boil. Cover. Reduce heat; simmer until fish has cooked through, about 15 minutes. Garnish with ginger matchsticks and scallions. Serve.
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All Reviews for Braised Flounder with Chinese Cabbage
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All Reviews for Braised Flounder with Chinese Cabbage
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
