Sea Bass with Gingered Vegetable Stir-Fry |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
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. Ingredients:
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 |
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 |
Directions:
1. For Sauce: Combine broth and cornstarch in small bowl and stir until cornstarch dissolves. Add remaining ingredients and stir to blend.
2. 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.)
3. Preheat oven to 425°F. Bake fish 9 minutes per inch of thickness.
4. 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.
5. Transfer fish to plates. Spoon vegetables and sauce over and serve.
|
|