Yield: 1 servings
|2 teaspoons||Corn oil|
|¼ cup||Sliced shallots|
|¾ cup||Thinly sliced fennel bulb|
|1 cup||Fish stock|
|1 teaspoon||Low-salt soy sauce|
|¼ teaspoon||Red pepper flakes|
|1 cup||Scallions, sliced|
|2 cups||Roughly chopped oyster mushrooms|
|1 pounds||Snow peas freshly ground black pepper|
Oil bottom of a skillet with 1T of the oil. Layer with the red pepper flakes, shallots, and 1/4c of the scallions. Arrange the fish, skinned-side up, in the pan in a single layer. Sprinkle with the fennel and rest of scallions, wine, mushrooms, and stock. Cover and bring to a boil over medium-high heat. Lower heat and simmer for 10-12 minutes. Remove pan from heat and set aside a few minutes.
Blanche snow peas in lightly salted water for 2 minutes. Drain and rinse under cold water. Remove fish onto a warm platter, turning over each piece carefully. Spoon vegetables around fish. Keep warm. Reduce liquid in pan to ½ cup. Dissolve arrowrrot in 1t water; whisk into the pan. Spoon sauce over fish. Heat remaining oil in another skillet. Saute snow peas in it. Add pepper and soy sauce. Serve with the fish.