| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Sami | June 1994 | 1 | servings |
INGREDIENTS
| 1 1/4 | c | Canned low-salt chicken broth |
| 1 | tb | Cornstarch |
| 3 | tb | Soy sauce |
| 2 | tb | Balsamic vinegar |
| 2 | tb | Sake |
| 1 1/2 | tb | Oriental sesame oil |
| 2 | ts | Sugar |
| 8 | Sea bass fillets; (6-to 8-ounce) | |
| 1/3 | c | Sake |
| 1/4 | c | Soy sauce |
| 4 | tb | Vegetable oil |
| 6 | tb | Minced peeled fresh ginger |
| 2 | lg | Carrots; cut into |
| ; 2-inch-long | ||
| ; matchstick-size | ||
| ; strips | ||
| 6 | oz | Fresh shittake mushrooms; stemmed, caps |
| ; thinly sliced, up | ||
| ; to 8 | ||
| 6 | Green onions; cut into | |
| ; 2-inch-long | ||
| ; matchstick-size | ||
| ; strips |
INSTRUCTIONS
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 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. Serves 8. Bon Appetit June 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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