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Recipe Name: Ginger and Sesame Sea Bass Difficulty: Easy
Source: epicurious Serving Size:
Ethnicity: American Comments:
Base: Seafood  
Course: Entree
Preparation Time: 30-60 Minutes

1 Pound(s) sea bass filet (thick cod works)
1 Tablespoon(s) soy sauce
2 Teaspoon(s) fresh ginger minced
1/2 Teaspoon(s) sesame oil
1 Tablespoon(s) butter
1 Tablespoon(s) sesame seeds
1 Teaspoon(s) fresh ginger minced
1 Teaspoon(s) garlic minced
1 Tablespoon(s) soy sauce
1 Tablespoon(s) lemon juice
1 Teaspoon(s) cornstarch
1/2 Cup(s) water
1/4 Cup(s) scallions chopped
Combine ingredients 2 - 4 for marinade

On each side of fish make 3 diagonal cuts, 2 inches long and 1/2 inch deep.

Spread marinade over the fish, making sure it seeps into the cuts. Let the fish stand uncovered at room temperature for an hour.

Preheat oven to 400.

In small saucepan, melt butter and sauce sesame seeds one minute or until golden.

Stir in ginger and garlic; cook one minute.

In a small bowl, combine soy sauce, lemon juice, cornstarch and water; stir until combined.

Stir mixture into butter mixture and heat to a simmer, stirring.

Cook a few minutes until its thickened; set aside. Warm before serving.

Arrange fish in a baking pan and bake until it flakes easily, about 20 - 30 minutes.

When its done, stir any drippings and the scallions into the sauce.

Place fish on a platter and spoon sauce over the fish.

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