Braised Grouper with Ginger, Shiitake Mushrooms, and Chiles

Ingredients

• 2 heads baby bok choy separated
• 2 teaspoons ginger minced
• 2 teaspoons spring onion thinly sliced
• 24 ounce grouper fillets 
• 2 teaspoons jalapeno red thinly sliced
• 4 servings salt and pepper 
• 2 teaspoons sesame oil toasted
• 12  mushroom caps 
• 2 tablespoons soya sauce 
• 1 tablespoon vegetable oil 
• 4 cups vegetable stock 

Equipment

• frying pan

Directions

1. Season fillets with salt and pepper.
2. Heat a frying pan (not nonstick) over medium-high heat; add oil, then fillets. Cook until fillets start to brown on one side, about 2 minutes. Flip fillets and reduce heat to medium.
3. Add stock, bok choy leaves, mushrooms, soy sauce, and ginger. Cover and cook until fish is opaque in the center, about 3 minutes.
4. Divide fish, mushrooms, and bok choy between 4 deep, wide soup plates.
5. Pour stock over fish and vegetables (depending on size of your plates, you may have extra stock).
6. Garnish with green onion and jalapeo and drizzle with toasted sesame oil.