The sauce for this dish can also be served over chicken, or even shrimp or scallops.
Recipe information
Yield
Serves 2
Ingredients
3/4 cup canned low-salt chicken broth
1 tablespoon cornstarch
1 tablespoon oriental sesame oil or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
1 1/2 tablespoons cider vinegar
4 teaspoons soy sauce
1 teaspoon sugar
2 6-ounce sea bass fillets
Cooked rice
Chopped green onion tops
Preparation
Step 1
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.
Step 2
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.
