| 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
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