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Chinese Sea Bass

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


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.


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