CHINESE SEA BASS

By BobD

Ingredients

• 2 SERVINGS
• The sauce for this dish can also be served over chicken, or even shrimp or scallops.
• 3/4 cup canned low-salt chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon oriental sesame oil or vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 tablespoons cider vinegar
• 4 teaspoons soy sauce
• 1 teaspoon sugar
• 2 6-ounce sea bass fillets
• Cooked rice
• Chopped green onion tops

Details

Servings 2
Adapted from epicurious.com

Preparation

Step 1

Combine broth and cornstarch in small bowl; stir until cornstarch dissolves.

Heat oil in heavy medium saucepan over high heat.

Add garlic and ginger; stir-fry until fragrant, about 30 seconds.

Add vinegar, soy sauce, sugar and cornstarch mixture and boil until sauce thickens, stirring constantly, about 1 minute.

Remove from heat. Season sauce with pepper.

Preheat broiler.

Brush some sauce over each side of fish fillets. Broil until just cooked through, about 3 minutes per side.

Place fish on plates.

Spoon rice alongside; sprinkle with onion tops.

Serve, passing remaining sauce separately.