Braised Grouper with Ginger, Shiitake, Mushrooms, and Chiles

Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.

They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.

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4 (6 oz.) grouper fillets
salt and pepper
1 Tbsp. vegetable oil
4 cups vegetable stock
2 heads baby bok choy, leaves separated
12 shiitake mushrooms, stems removed
1 finger hot chile, stemmed, seeded and diced
2 Tbsp. soy sauce
2 tsp. minced ginger
2 tsp. thinly sliced green onion
2 tsp. thinly sliced red jalapeno chile
2 tsp. toasted sesame oil


Season the fillets with salt and pepper. Heat a frying pan (not nonstick) over medium-high heat and add the oil, then the fillets. Cook until the fillets start to brown on one side, about 2 minutes. Flip the fillets and reduce the heat to medium. Add the stock, bok choy leaves, mushrooms, soy sauce, chile and ginger. Cover and cook until the fish is opaque in the center, about 3 minutes.

2. Divide the fish, mushrooms and bok choy mixture between 4 deep, wide soup plates. Pour the stock over the fish and vegetables (depending on the size of your plates, you may have extra stock). Garnish with green onion and jalapeño and drizzle with the toasted sesame oil.

Recipe adapted from a recipe in Sunset Magazine, June 2006.