Name: “Fish” with Wok-Fried Napa Cabbage
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ¼ cup peanut oil, plus more for frying; ½ pound fresh red finger chiles, chopped; ¼ cup sherry vinegar; 4 cucumbers, sliced; 2 garlic cloves; ¼ cup chopped fresh cilantro leaves; 2 tablespoons sugar; Salt and cayenne pepper; ⅓ cup white vinegar; 8 cups Napa cabbage, cut into 1-inch pieces; Two 2-pound red snappers, sea bass, or other white-fleshed fish, gutted, scaled, and tail and fins trimmed but otherwise left whole; 1 tablespoon plus 1 teaspoon coriander seeds; 8 fresh water chestnuts, peeled and quartered, or 1 cup peeled and chopped jicama; 2 red onions, sliced; ¼ cup plus 1 tablespoon nam pla (Thai fish sauce)

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

This has been on the menu at Vong since it opened-always in quotes-and I love it: Think instant kimchi with whatever fish is fresh. It’s fiery and refreshing all at once.

If you make this with fillets, it becomes a quick dish and a great addition to your weeknight repertoire. Simply cut 1½ pounds firm white-fleshed fish fillets into 2-inch pieces.

Heat 3 tablespoons of oil in a large wok or skillet and brown the fish on both sides until cooked through, about 5 minutes total.