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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.
- 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
- For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves.
- Add remaining ingredients; stir to blend.
- For Fish: Preheat oven to 425°.
- Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil.
- Sprinkle with 3 tablespoons of the ginger.
- (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness.
- Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
- Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
- Add carrots and stir-fry until beginning to soften, about 2 minutes.
- Add mushrooms and continue stir-frying for about 1 1/2 minutes more.
- Add green onions and stir to coat.
- Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
- Transfer fish to plates; spoon vegetables and sauce over and serve.