Sea Bass With Gingered Vegetable Stir-Fry |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a light, yet intensely flavored sea bass dish. The fish is baked and then served with a sauce rich in Asian flavors. Delicious served with Chilled Asparagus with Sesame Vinaigrette and steamed white rice. Originally from a local newspaper, spotlighting local Oriental restaurants. Ingredients:
1 1/2 cups low sodium chicken broth |
1 tablespoon cornstarch |
3 tablespoons soy sauce |
2 tablespoons balsamic vinegar |
2 tablespoons sake or 2 tablespoons sherry wine |
1 1/2 tablespoons sesame oil |
2 teaspoons sugar |
8 sea bass fillets (6-8 oz.) |
1/3 cup sake or 1/3 cup sherry wine |
1/4 cup soy sauce |
4 tablespoons vegetable oil |
6 tablespoons peeled minced fresh ginger |
2 large carrots, peeled and cut into 2 inch long matchstick-sized strips |
6 -8 ounces fresh shiitake mushrooms, stemmed and caps thinly sliced |
6 green onions, cut into 2 inch long matchstick-sized strips |
Directions:
1. For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves.
2. Add remaining ingredients; stir to blend.
3. For Fish: Preheat oven to 425°.
4. Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil.
5. Sprinkle with 3 tablespoons of the ginger.
6. (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness.
7. Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
8. Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
9. Add carrots and stir-fry until beginning to soften, about 2 minutes.
10. Add mushrooms and continue stir-frying for about 1 1/2 minutes more.
11. Add green onions and stir to coat.
12. Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
13. Transfer fish to plates; spoon vegetables and sauce over and serve.
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