- 1/2 medium bok choy (about 1/4 pound)
- 2 teaspoons vegetable oil
- 2 teaspoons Asian sesame oil
- 1 carrot, scored lengthwise and sliced thin crosswise
- a 1 1/2-inch piece peeled fresh gingerroot, cut into fine julienne strips (about 1/4 cup)
- 2 tablespoons Scotch
- 2 cups low-salt chicken broth
- 1 teaspoon sugar
- 2 scallions, cut into 2-inch julienne strips
- 2 small (4 to 5 ounces each) red snapper or other white fish fillets with skin
- 1/2 teaspoon cornstarch
- 1/2 teaspoon curry powder
- Garnish: fresh coriander sprigs
- Cut leaves from bok choy stalks, keeping leaves and stalks separate. Slice leaves thin and cut stalks diagonally into 1/2-inch-thick slices.
- In a large heavy saucepan heat 1 teaspoon of each oil together over moderately high heat until hot but not smoking and stir-fry bok choy stalks, carrot, and gingerroot 1 minute.
- Add Scotch, broth, and sugar and simmer, covered, 5 minutes. Add bok choy leaves and scallions and simmer, covered, 3 to 5 minutes, or until tender. Season broth with salt and pepper and keep warm, uncovered.
- Pat fish dry and rub cornstarch and curry powder into skin of each fish fillet. Halve each fish fillet on the diagonal.
- In a 9-inch non-stick skillet heat remaining 2 teaspoons oil together over moderately high heat until hot but not smoking and sauté fish, skin sides down and pressing flat occasionally with a metal spatula, until golden, about 2 minutes. Turn fish and sauté until just cooked through, about 2 minutes more.
- Divide broth between 2 bowls and top with fish, skin sides up. Garnish each serving with coriander sprigs.