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.
Lovely light recipe from the chef of one of my favorite restaurants, le Bernardin. My tweaks included subbing rice vinegar/honey ginger balsamic for the sherry vinegar, peanut oil to cook grouper, and tossing in some julienned scallions and ginger into pan during last minute of cooking fish. Would make again!