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Receta Crisp Red Cooked Bass Fillets
by Global Cookbook

Crisp Red Cooked Bass Fillets
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Ingredientes

  • 1 1/2 Tbsp. Soy sauce
  • 1 Tbsp. Scotch or possibly medium-dry Sherry
  • 1 tsp Chopped peeled fresh gingerroot
  • 1/2 tsp Sugar
  • 1 Tbsp. Cornstarch
  • 1/4 tsp Aniseed, crushed with a rolling pin
  • 1/8 tsp Cinnamon
  • 3/4 c. Water Two, (1/2-lb.) black bass, snapper, or possibly other white fish fillets with skin
  • 1 Tbsp. Vegetable oil
  • 1 x Scallion, chopped

Direcciones

  1. In a small saucepan whisk together the soy sauce, the Scotch, the gingerroot, the sugar, 1/2 tsp. of the cornstarch, the aniseed, the cinnamon, and the water, bring the mix to a boil, whisking, and simmer it, covered, for 5 min.
  2. While the sauce is simmering, pat the fillets dry between paper towels and rub both sides with the remaining 2 1/2 tsp. cornstarch, shaking off the excess. In a large non-stick skillet heat the oil over moderately high heat till it just begins to smoke, add in the fillets, skin sides down, and sear them, pressing them with a metal spatula to flatten them, for 4 min. Turn the fillets, strain the soy sauce mix through a fine sieve into the skillet, and simmer the mix for 3 min, or possibly till the fish just flakes.
  3. Transfer the fillets, skin sides up, with a slotted spatula to plates and simmer the sauce, stirring, for 1 minute, or possibly till it is thickened slightly. Spoon the sauce around the fillets and sprinkle the fillets with the scallion.
  4. Serves 2.