Posts

Showing posts from January 5, 2014

Chinese-Style Sea Bass - Easy

Image
This fish is a company-grade dinner that you can serve on a weeknight.  There are several steps involved, but they are all simple.  Time-wise, this fish will be ready to plate in just about the same time it takes to make the rice.



















You can toast the sesame seeds yourself, just like, say, pine nuts, but pre-roasted sesame seeds are available at larger supermarkets, oriental markets or (sometimes) wholesale stores.  In my neck of the woods, a humongous 8-ounce container costs barely twice as much as those teensy-tiny spice jars containing non-roasted seeds, even at the gourmet market. Totally worth it.

Serve with the easy Hot and Sour Soup from the other day for an almost-restaurant experience.  Pass the pistachio ice cream around afterwards.

Chinese-Style Sea Bass
Yield:  4 servings

1/4 cup soy sauce (low-sodium preferred)
1/2 cup white wine
1/4 cup rice vinegar
1 tsp. granulated white sugar
3 thin slices fresh ginger
1 Tbl. vegetable oil  
4 sea bass fillets (approx. 1 lb.)
1 (8 oz.…