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- Succulent and delicious Sea Bass in a tangy spicy sauce.
- S. Chokel
- 2 tbsp (30 ml) peanut oil
- 4 6 oz (168 grm). to 8 oz (224 grm). sea bass fillets
- 4 tsp (20 ml) fresh ginger, peeled and minced
- 4 garlic cloves, pressed
- 4 tbsp (60 ml) low-sodium soy sauce
- 4 tbsp (60 ml) rice wine vinegar (tastes best, try not to substitute)
- 4 tbsp (60 ml) chopped fresh cilantro
- 1/2 tsp (2 ml) oriental hot sesame oil (optional, but worth it!)
- Heat oil in heavy large nonstick skillet over high heat.
- Add fish and until cooked thoroughly, turning once, about 4 minutes per side.
- Place on a serving platter, and set aside.
- Add ginger and garlic to same pan that cooked the fish and saute over high heat 30 seconds.
- Remove from heat.
- Add soy and vinegar and stir to combine.
- Mix in cilantro.
- Mix in sesame oil if desired.
- Spoon the sauce over fish and serve.
- Garnish as desired using citrus slices, parsley, chopped peanuts, chopped green onion, whatever you like and is pleasing to you.
- Note: This is an outstanding manner to prepare and serve Sea Bass and is fabulous by substituting a Black Bean Sauce for that sweet rich flavor of the Portuguese.
Special Note: The hot sesame oil adds a good dose of "snap" and gives that rich roasted flavor of sesame oil that almost everyones palate craves!
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