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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
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.