- 8
Ingredients
- 8 SERVINGS
- 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.
- Yield: Serves 8
- 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
Preparation
Step 1
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 425F. 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.