Broiled bass with ginger sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Bass, large enough to serve | |
| 4 | Cleaned and gutted | |
| Juice from 2 limes | ||
| 2 | tablespoons | Chopped dill |
| 1 | tablespoon | Sesame oil |
| 1 | Piece Chinese stem ginger, | |
| Cut into strips -- for | ||
| Garnish | ||
| 2 | Dried Chinese mushrooms -- | |
| Soaked until soft | ||
| Drained and thinly sliced -- | ||
| With stems removed | ||
| OR | ||
| 4 | Button mushrooms -- thinly | |
| Sliced | ||
| 2 | Stalks peeled lemon grass -- | |
| Thinly sliced | ||
| 2 | Green onions -- finely | |
| Chopped | ||
| ½ | cup | Ginger wine -- scant |
| 1 | Nuoc Mam sauce | |
| OR | ||
| 1 | tablespoon | Light soy sauce |
| 1 | Piece Chinese stem ginger, | |
| Cut into strips -- optional | ||
| 2 | tablespoons | Wine vinegar |
| 4 | tablespoons | Water |
| 1 | tablespoon | Cornstarch mixed with a |
| Little water | ||
Directions
GINGER SAUCE
*(Ca Bass Nuong Voi Xot Gung).
1. Rub the bass with the remnants of the limes. Make slanting slashes down both sides of the fish. Pour the lime juice over the fish. Sprinkle over the dill and leave covered in the refrigerator for 2-4 hours. 2. Simmer all the ginger sauce ingredients except the cornstarch together for at least 3 minutes. Gently add in the cornstarch, stirring all the time. You should see the mixture thicken. Turn off the heat and cover. 3. Brush both sides of the bass with sesame oil. On a barbecue or under a preheated hot broiler, book the fish until just done. 4. Serve the fish hot with the ginger sauce poured over it. Garnish with stem ginger.
Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c) 1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.
Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell Books