Sea bass with gingered vegetable stir-fry

1 servings

Ingredients

Quantity Ingredient
1¼ cup Canned low-salt chicken broth
1 tablespoon Cornstarch
3 tablespoons Soy sauce
2 tablespoons Balsamic vinegar
2 tablespoons Sake
1½ tablespoon Oriental sesame oil
2 teaspoons Sugar
8 Sea bass fillets; (6-to 8-ounce)
⅓ cup Sake
¼ cup Soy sauce
4 tablespoons Vegetable oil
6 tablespoons Minced peeled fresh ginger
2 larges Carrots; cut into
; 2-inch-long
; matchstick-size
; strips
6 ounces Fresh shittake mushrooms; stemmed, caps
; thinly sliced, up
; to 8
6 Green onions; cut into
; 2-inch-long
; matchstick-size
; strips

Directions

SAUCE

FISH

For Sauce:

Combine broth and cornstarch in small bowl and stir until cornstarch dissolves. Add remaining ingredients and stir to blend.

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.) Preheat oven to 425F. Bake fish 9 minutes per inch of thickness.

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 1½ 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.

Transfer fish to plates. Spoon vegetables and sauce over and serve.

Serves 8.

Bon Appetit June 1994

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