Sea Bass, Honey Soy-glazed Chilean Sea Bass (with ginger butter sauce)

By McLean

Ingredients

• 4 (6 oz) Chilean sea bass fillets
• honey soy glaze
• ginger butter sauce
• Honey Soy Glaze (1 1/2 cups)
• 1 cup soy sauce
• 2 tble rice wine vinegar
• 6 tble honey
• 1/4 cup cold water
• 1/4 cup cornstarch
• Ginger Butter Sauce (1 1/4 cups)
• 1/2 cup peeled thinly sliced ginger
• 4 tble finely chopped shallots
• 1 cup white wine
• 1/2 cup heavy cream
• 3/4 cup (1 1/2 sticks) cold butter, cut into chunks
• 1/2 tsp kosher salt
• white pepper

Details

Adapted from keyingredient.com

Preparation

Step 1

Chilean Sea Bass:
1. Preheat oven to 350 degrees . Coat the sea bass lightly with the Honey Soy Glaze.
2. Place in a greased shallow baking dish and bake for 20 minutes or until done.

Honey Soy Glaze:
1. Preheat a saucepan over medium-high heat. When very hot, slowly add soy sauce to the pan. (It should really sizzle.)
2. Stir in rice wine vinegar and honey.
3. Stir cold water and cornstarch together, then stir into sauce.
4. Reduce heat to medium-low and stir sauce until thickened, about 1 or 2 minutes. Cool slightly before coating sea bass.

Ginger Butter Sauce:
1. Cut the ginger slices into thin strips. Cook the ginger, shallots and white wine in a small saucepan over medium-high heat, reducing by three quarters, about 5 to 10 minutes.
2. Pour in heavy cream and reduce by half, about 5 minutes. Remove mixture from heat. Whisk in butter chunks, stirring until melted, returning to a very low heat if necessary (too much heat and your sauce will separate). Add salt and white pepper and strain through a sieve before serving.