Braised Pollock with Gingered Carrot Coconut Sauce
Braised Pollock with Gingered Carrot Coconut Sauce
Directions
- 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.
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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.
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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.
Ingredients
- 2 heads bok choy, baby, cut in half lengthwise
- 1/2 cup carrot juice
- 3 tbsp. corn starch
- 1 tsp. McCormick® Dill Weed
- 1 tbsp. McCormick® Ginger, Ground
- 1 tsp. McCormick Gourmet™ Collection Sicilian Sea Salt
- 1/4 tsp. McCormick® White Pepper, Ground
- 2 tbsp. oil, vegetable, plus 1 tsp., divided
- 4 4-oz. pollock, fillet(s)
- 1/2 cup rice wine
- 3/4 cup Thai Kitchen® Coconut Milk
