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
Converted by MC_Buster.
Converted by MM_Buster v2.0l.