| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chinese | March 1994 | 1 | servings |
INGREDIENTS
| 3/4 | c | Canned low-salt chicken broth |
| 1 | tb | Cornstarch |
| 1 | tb | Oriental sesame oil or vegetable oil |
| 1 | tb | Minced garlic |
| 1 | tb | Minced peeled fresh ginger |
| 1 1/2 | tb | Cider vinegar |
| 4 | ts | Soy sauce |
| 1 | ts | Sugar |
| 2 | Sea bass fillets; (6-ounce) | |
| Cooked rice | ||
| Chopped green onion tops |
INSTRUCTIONS
Combine broth and cornstarch in small bowl; stir until cornstarch dissolves. Heat oil in heavy medium saucepan over high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add vinegar, soy sauce, sugar and cornstarch mixture and boil until sauce thickens, stirring constantly, about 1 minute. Remove from heat. Season sauce with pepper. Preheat broiler. Brush some sauce over each side of fish fillets. Broil until just cooked through, about 3 minutes per side. Place fish on plates. Spoon rice alongside; sprinkle with onion tops. Serve, passing remaining sauce separately. Serves 2. Bon Appetit March 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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