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SEA BASS WITH GINGERED VEGETABLE STIR-FRY Recipe | |
Seafood | |
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Ingredients:
In this light yet intensely flavored dish, the fish is baked, then served with a sauce rich in Asian flavors. Offer with steamed white rice, and pour white wine or Champagne.Sauce 1 1/4 cups canned low-salt chicken broth 1 tablespoon cornstarch 3 tablespoons soy sauce 2 tablespoons balsamic vinegar 2 tablespoons sake 1 1/2 tablespoons oriental sesame oil 2 teaspoons sugar Fish 8 6-to 8-ounce sea bass fillets 1/3 cup sake 1/4 cup soy sauce 4 tablespoons vegetable oil 6 tablespoons minced peeled fresh ginger 2 large carrots, cut into 2-inch-long matchstick-size strips 6 to 8 ounces fresh shiitake mushrooms, stemmed, caps thinly sliced 6 green onions, cut into 2-inch-long matchstick-size strips
Directions:
For Sauce:Combine broth and cornstarch in small bowl and stir until cornstarch dissolves. Add remaining ingredients and stir to blend. For Fish: Place sea bass in large baking pan. Spoon sake, soy sauce and 2 tablespoons oil over. Sprinkle with 3 tablespoons ginger. (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Preheat oven to 425°F. Bake fish 9 minutes per inch of thickness. Meanwhile, heat remaining 2 tablespoons vegetable oil in heavy large skillet over high heat. Add remaining 3 tablespoons minced ginger and stir until aromatic, about 30 seconds. Add carrots and stir-fry until beginning to soften, about 2 minutes. Add mushrooms and stir-fry until beginning to soften, about 1 1/2 minutes. Add green onions and stir to coat. Stir sauce ingredients to blend and add to skillet. Cook until sauce thickens, stirring constantly, about 2 minutes. Transfer fish to plates. Spoon vegetables and sauce over and serve. Serves 8.
Good reviews on this one.
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