Sea Bass with Ginger and Green Onions
Any firm white-fleshed fish, such as cod or halibut, may be substituted for the sea bass. Before cooking, quickly check for errant bones by running your fingers lightly over each fillet. If you detect any bones, remove them with needle-nosed pliers or a paring knife, pulling them straight out to avoid tearing the fish.
- 3 Tbs. water
- 2 Tbs. soy sauce
- 1 Tbs. oyster sauce
- 1 Tbs. Asian sesame oil
- 1 tsp. corn or peanut oil
- 1/2 tsp. sugar
- 1/4 tsp. cornstarch
- Pinch of freshly ground white pepper
- 4 sea bass fillets, about 1 1/2 lb. total
- 3 green onions, thinly sliced
- 2 Tbs. thinly sliced strips fresh ginger
- 3 Tbs. chopped fresh cilantro
- Steamed rice for serving
Make the sauce
Preheat an oven to 425°F.
In a small bowl, combine the water, soy sauce, oyster sauce, sesame oil, corn oil, sugar, cornstarch and white pepper. Stir well to dissolve the sugar and cornstarch.
Cook the sea bass
Place the fish in a baking dish just large enough to hold the fillets in a single layer without crowding. Scatter the green onions and ginger over the fillets and then evenly pour the sauce over the fish. Cover with aluminum foil, securing well on all sides. Transfer to the oven and bake until the fish is opaque throughout when tested with the tip of a knife, 12 to 15 minutes.
Garnish and serve
Remove from the oven and then carefully remove the foil. Spoon the pan juices over the fillets, garnish with the cilantro and serve directly from the dish. Accompany with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).