Steamed Red Snapper With Coconut Broth

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1 1/2 cups defatted vegetable, fish or chicken broth

3/4 cups dried sherry (optional)

8 basil leaves or 1 tablespoon dried basil

4 whole dried chili peppers

3 tablespoons unsweetened coconut milk


16 bok choy leaves

4 red snapper fillets (6 ounces each), with skin

2 tablespoons chopped scallions

2 teaspoons minced fresh ginger

1 teaspoon minced garlic

1 pinch salt

1 pinch ground black pepper

4 ounces leeks (white part only), chopped

4 ounces carrots, shredded

1 small turnip, thinly sliced

2 small stalks celery, cut on the diagonal 1/4" thick

1 cup broccoli florets

8 shiitake mushroom caps

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