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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The sauce for this dish can also be served over chicken, or even shrimp or scallops. Ingredients:
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 |
Directions:
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.
2. 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.
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