Glazed Sea Bass With Ginger Butter Sauce
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
-
Sauce
- 1 cup dry white wine
- 1⁄3 cup chopped shallot
- 1⁄3 cup thinly sliced fresh ginger
- 1⁄2 cup whipping cream
-
Fish
- 6 tablespoons soy sauce
- 3 tablespoons honey
- 3 teaspoons rice vinegar
- 1 1⁄2 tablespoons cold water
- 1 1⁄2 teaspoons cornstarch
- 4 (6 ounce) sea bass fillets
- 4 tablespoons chilled butter, cut into small pieces
directions
- For sauce: Combine wine, shallots and ginger in small saucepan over high heat.
- Boil until liquid is reduced to ¼ cup, about 5 minutes.
- Add cream and boil until liquid is reduced by half, about 3 minutes.
- Remove from heat.
- For fish: Mix soy sauce, honey and rice vinegar in another small saucepan.
- Mix water and cornstarch in small bowl until smooth.
- Add to soy sauce mixture.
- Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes.
- Remove from heat.
- Cool glaze to room temperature.
- Preheat oven to 350F.
- Arrange fish on small baking sheet (previously brush baking sheet with some olive oil).
- Brush fish with some of the glaze.
- Bake until opaque in centre, about 15 minutes.
- Remove from oven.
- Bring remaining glaze to boil.
- Spoon glaze over fish.
- Meanwhile, bring sauce to simmer.
- Remove from heat.
- Gradually add butter to sauce, whisking just until melted, before adding next piece.
- Strain.
- Season to taste.
- Spoon sauce onto 4 plates.
- Top with fish and serve.
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RECIPE SUBMITTED BY
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.