Poached Striped Bass with Bok Choy and Broken Ginger Dressing

Poached Striped Bass with Bok Choy and Broken Ginger Dressing
Photo by Scott Phillips


  • ¼ tsp. crushed red pepper flakes
  • 1 5-½-inch piece fresh ginger (5 oz.), peeled
  • 1 large fennel bulb (about 1 lb.), trimmed, cored, and cut into 1-inch pieces
  • 4 quart-size Ziploc storage or freezer bags
  • 4 sprigs fresh flat-leaf parsley
  • 2 medium cloves garlic, minced
  • 5 Tbs. grapeseed oil or sunflower oil
  • + 9 more ingredients
    • 2 Tbs. soy sauce
    • 1-½ Tbs. plain rice vinegar
    • 1-½ Tbs. extra-virgin olive oil
    • Kosher salt
    • 6 medium scallions, trimmed and thinly sliced on the diagonal
    • 4 5- to 6-oz. skinless striped bass fillets (about 1 inch thick)
    • 1 celery heart with leaves (about 1 lb.), trimmed and cut into 1-inch pieces
    • 1-¼ lb. baby bok choy (about 4), root ends removed and leaves separated
    • 1 small shallot, minced (3 Tbs.)

Finely grate enough ginger on a rasp grater to measure 1 Tbs. (about 1-1/2 inches); set aside. Coarsely chop the remaining ginger and purée in a blender with the celery, fennel, and cup water, about 2 minutes. Strain through a large fine sieve over a medium bowl, pressing hard on the solids with ...

View full recipe at Fine Cooking


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