Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

To prevent the flounder from flaking apart before serving, use a long, flat spatula to gently remove each fillet from the broth.

Recipe by Cooking Light December 2014

Gallery

Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: 1 fish fillet and 1 cup broth-vegetable mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large saucepan over medium-high heat. Add oil; swirl. Add mushrooms; sauté 2 minutes. Add stock and next 6 ingredients (through ginger); bring to a boil. Reduce heat; simmer 5 minutes.

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  • Add fish to pan. Top with bok choy and edamame. Cover; simmer 6 to 8 minutes or until fish is done.

  • Remove fish from pan; divide evenly among 4 bowls. Divide stock mixture among bowls. Top evenly with green onions, bell pepper, and sesame seeds.

Nutrition Facts

258 calories; fat 8.6g; saturated fat 1.3g; mono fat 2.2g; poly fat 2.2g; protein 30g; carbohydrates 15g; fiber 5g; cholesterol 77mg; iron 2mg; sodium 653mg; calcium 174mg.
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