Sea Bass With Gingered Vegetable Stir-fry
Total Time: 55 mins
Preparation Time: 30 mins
Cook Time: 25 mins
Ingredients
- Servings: 8
- 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
Recipe
- 1 for sauce: combine broth and cornstarch in bowl and stir until cornstarch dissolves.
- 2 add remaining ingredients; stir to blend.
- 3 for fish: preheat oven to 425°.
- 4 place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 t oil.
- 5 sprinkle with 3 tablespoons of the ginger.
- 6 (can be prepared 4 hours ahead. let sauce stand at room temperature. cover fish and refrigerate.) bake fish 9 minutes per inch of thickness.
- 7 meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
- 8 add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
- 9 add carrots and stir-fry until beginning to soften, about 2 minutes.
- 10 add mushrooms and continue stir-frying for about 1 1/2 minutes more.
- 11 add green onions and stir to coat.
- 12 stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
- 13 transfer fish to plates; spoon vegetables and sauce over and serve.
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