Red Snapper with Lemongrass-Ginger Broth
Ingredients
Broth
4 cups vegetable stock, such as Manischewitz Vegetable Broth
2 1-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
1/2 sheet kombu seaweed (optional)
1 tablespoon Gefen Soy Sauce or coconut aminos
5 to 6 peppercorns, or freshly ground
Pereg Black Pepper
Fish Bowl
1 to 2 bulbs fennel, checked and thinly sliced
2 (4- to 6-ounce) red snapper or salmon fillets
1 teaspoon salt
1 tablespoon Tuscanini Olive Oil
1/2 cup thinly chopped kale, checked or bug-free
1 radish, thinly shaved
fresh cilantro, to garnish
Gefen Sesame Seeds, to garnish
sliced scallions, to garnish
lime wedges, to garnish
Directions
1) In a large pot, combine stock, ginger, lemongrass, dried shiitake mushrooms, mirin, kombu (if using), soy sauce, and peppercorns. Bring to a boil and then reduce heat and simmer on very low for 20 minutes.
2) Discard ginger, lemongrass, mushrooms, kombu, and peppercorns with a slotted spoon.
3) Add fennel and simmer for 10 minutes. Remove with a slotted spoon and set aside.
4) 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 a spatula for three to five minutes to achieve an even crisp. Flip and sear for another two minutes or until cooked through.
5) To serve: Place fennel in bowls with chopped kale. Top with fish, then add broth. Finish with radish, cilantro, sesame seeds, scallions, and lime wedge.
