Fish

Appears in

Asian Flavors of Jean-Georges

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

© 2007 Jean-Georges Vongerichten. All rights reserved.

In this section

Spiced Cod with Curried Artichoke

Steamed Cod with Caramelized Onion, Ginger, and Scallions

Cod with Malaysian Chili Sauce

Poached Sole with Watercress an

Halibut Cha Ca La Vong

Slow-Baked Halibut with Apples, Onions, and Coconut

Coconut-Poached Halibut and Eggplant

Steamed Skate with Tarragon and Toasted Sesame Seeds

Skate Wings with Ginger-Garlic-Black Bean Crumbs

“Barbecued” Red Snapper, Thai Style

Grilled Swordfish with Sautéed Butternut Squash

Black Sea Bass with Fragrant Coconut Juice

Crispy Black Sea Bass with Sweet-and-Sour Sauce and Green Tea

Monkfish with Tandoori Spices and Tomato Chutney

Salmon in Tofu Skin with Green Curry Lentils

Salmon Glazed with Lime Leaf, Bok Choy, and Cinnamon

Steamed Salmon in Ginger Broth

“Fish” with Wok-Fried Napa Cabbage

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