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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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from todays NY Times, spicy and perfect with a nice cold beer. Ingredients:
2 cups chicken stock |
1 1/3 lbs sea bass or 1 1/3 lbs gray sole fillets |
2 tablespoons peanut oil |
2 garlic cloves, minced |
1 tablespoon minced ginger |
1/2 cup chopped scallion |
7 ounces shiitake mushrooms, stemmed and sliced |
1 tablespoon soy sauce |
1 tablespoon rice vinegar |
1 teaspoon vietnamese fish sauce |
1 tablespoon cornstarch |
2 teaspoons sesame oil |
1 tablespoon chopped cilantro |
Directions:
1. Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
2. Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
3. Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
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