Recipe - Pan-Seared New York Strip Steak With Scotch Portable Mushro

One half md Bok choy; (about One fourth pound)
2 teaspoon Vegetable oil
2 teaspoon Asian sesame oil
1 Carrot; scored lengthwise
; and cut or sliced up thin
; crosswise
A; (1 1/2inch) piece
; peeled fresh
; gingerroot, cut
; into fine julienne
; strips (about 1/4
; cup)
2 tablespoon Scotch
2 cup Lowsalt chicken broth
1 teaspoon Sugar
2 Scallions; cut into 2inch
; julienne strips
2 small Red snapper or other white
fish fillets; (4 to 5
ounces each)
; with skin
One half teaspoon Cornstarch
One half teaspoon Curry powder
Garnish: fresh coriander
sprigs

Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice
leaves thin and cut stalks diagonally into 1/2inchthick slices.

In a large heavy saucepan heat 1 teaspoon of each oil together over
moderately high heat until hot but not smoking and stirfry bok choy
stalks, carrot, and gingerroot 1 minute.

Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy
leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender.
Season broth with salt and pepper and keep warm, uncovered.

Pat fish dry and rub cornstarch and curry powder into skin of each fish
fillet. Halve each fish fillet on the diagonal.

In a 9inch nonstick skillet heat remaining 2 teaspoons oil together over
moderately high heat until hot but not smoking and saute fish, skin sides
down and pressing flat occasionally with a metal spatula, until golden,
about 2 minutes. Turn fish and saute until just cooked through, about 2
minutes more.

Divide broth between 2 bowls and top with fish, skin sides up. Garnish each
serving with coriander sprigs.

Serves 2.

Gourmet November 1994

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