Good reviews on this one.
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.
Print this recipe
Submitted 9/6/05.
Source: Bon Appétit
Submitted By: merstar unicorn
SEA BASS WITH GINGERED VEGETABLE STIR-FRY