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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
- 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.
- 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.
- 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.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 78g | |
| Calories 213 | |
| Calories from Fat 121 | 57% |
| Total Fat 13.66g | 17% |
| Saturated Fat 1.02g | 4% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 1356mg | 56% |
| Potassium 102mg | 3% |
| Total Carbs 12.9g | 3% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.88g | 2% |
| Protein 1.84g | 3% |
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