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Eric's Sauteed Grouper with Baby Bok Choy and Soy Ginger Vinaigrette

Chef Eric Ripert, of Le Bernardin in New York City, enjoys exploring foods from many parts of the world. Sauteed grouper prepared with baby bok choy, ginger, and soy and oyster sauces is an example of his interest in Asian foods and ingredients.

  • servings: 4

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Ingredients

  • Fine sea salt
  • 12 heads baby bok choy (about 2 pounds), roots trimmed, leaves separated and cleaned
  • 1 tablespoon finely diced ginger
  • 2 tablespoons shallots, finely diced
  • 1 tablespoon oyster sauce
  • 2 tablespoons sherry vinegar
  • 6 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 1/2 teaspoon freshly squeezed lime juice
  • Pinch of cayenne pepper
  • 2 tablespoons unsalted butter
  • 4 seven-ounce grouper fillets
  • Freshly ground white pepper
  • 1 tablespoon sesame seeds, toasted

Directions

  1. Step 1

    Over high heat, bring a large stockpot filled with salted water to a boil. Meanwhile, prepare an ice bath, and set aside. Add bok choy to the boiling water. Blanch until just tender, about 1 1/2 minutes. Immediately transfer bok choy to the ice bath to stop the cooking process. Drain, and set aside.

  2. Step 2

    Place ginger and shallots in a medium mixing bowl. Whisk in oyster sauce and vinegar. Whisk in 4 tablespoons canola oil, soy sauce, lime juice, and cayenne pepper. Set aside. (Up to this point, the recipe can be prepared 2 hours ahead.)

  3. Step 3

    In a large saucepan over high heat, bring 1/4 cup water to a boil. Whisk in butter, and lower the heat to medium-high. Season bok choy with salt and pepper, and add it to the pan. Cook until heated through, about 2 minutes.

  4. Step 4

    Divide the remaining 2 tablespoons canola oil between two 10-inch nonstick skillets. Place skillets over high heat until oil is just smoking. Season both sides of the grouper with salt and pepper. Place two grouper fillets in each skillet, and saute until the fish is browned on the bottom side, about 3 minutes. Turn, and saute about 3 minutes more, until a metal cake tester inserted into the center of the fillets feels hot when touched to your lip. Remove from heat, and set aside.

  5. Step 5

    Using a slotted spoon, transfer the bok choy from the saucepan, and arrange it in the center of four dinner plates. Top with grouper. Whisk sauce lightly, and spoon it around the bok choy. Sprinkle sesame seeds over the sauce, and serve immediately.

Source
Martha Stewart Living, May 1999

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