Sea Bass with Gingered Vegetable Stir-Fry

Recipe By :Bon Appetit June 1994

Serving Size :8

Cuisine :Chinese

Main Ingred. :Fish

Categories :Ginger Balsamic Vinegar

Soy Sauce Sea Bass

Green Onion Onion

Carrot Mushrooms

Sesame Chicken

Corn June

1. Amount Measure Ingredient — Preparation Method
2. ——– ————- ——————————–
3. ==Sauce==
4. 1 1/4 cups Canned low-salt chicken broth
5. 1 tablespoon Cornstarch
6. 3 tablespoon Soy sauce
7. 2 tablespoon Balsamic vinegar
8. 2 tablespoon Sake
9. 1 1/2 tablespoon Oriental sesame oil
10. 2 teaspoons Sugar
11. ==Fish==
12. 8 Sea bass fillets
13. 1/3 cup Sake
14. 1/4 cup Soy sauce
15. 4 tablespoon Vegetable oil
16. 6 tablespoon Minced peeled fresh ginger
17. 2 large Carrots –cut into matchstick-size strips
18. 6 ounces Fresh shittake mushrooms –thinly sliced, up to
19. 8
20. 6 Green onions –cut into 2 inch long
21. matchstick-size strips

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 1 1/2 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.