Crisp Red-Cooked Bass Fillets Recipe

Name: Crisp Red-Cooked Bass Fillets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons soy sauce; 1 tablespoon Scotch or medium-dry Sherry; 1 teaspoon minced peeled fresh gingerroot; 1/2 teaspoon sugar; 1 tablespoon cornstarch; 1/4 teaspoon aniseed, crushed with a rolling pin; 1/8 teaspoon cinnamon; 3/4 cup water; two 1/2-pound black bass, snapper, or other white fish fillets with skin; 1 tablespoon vegetable oil; 1 scallion, minced

Servings: persons

1 1/2 tablespoons soy sauce
1 tablespoon Scotch or medium-dry Sherry
1 teaspoon minced peeled fresh gingerroot
1/2 teaspoon sugar
1 tablespoon cornstarch
1/4 teaspoon aniseed, crushed with a rolling pin
1/8 teaspoon cinnamon
3/4 cup water
two 1/2-pound black bass, snapper, or other white fish fillets with skin
1 tablespoon vegetable oil
1 scallion, minced

1
In a small saucepan whisk together the soy sauce, the Scotch, the gingerroot, the sugar, 1/2 teaspoon of the cornstarch, the aniseed, the cinnamon, and the water, bring the mixture to a boil, whisking, and simmer it, covered, for 5 minutes.
2
While the sauce is simmering, pat the fillets dry between paper towels and rub both sides with the remaining 2 1/2 teaspoons cornstarch, shaking off the excess.
3
In a large non-stick skillet heat the oil over moderately high heat until it just begins to smoke, add the fillets, skin sides down, and sear them, pressing them with a metal spatula to flatten them, for 4 minutes.
4
Turn the fillets, strain the soy sauce mixture through a fine sieve into the skillet, and simmer the mixture for 3 minutes, or until the fish just flakes.
5
Transfer the fillets, skin sides up, with a slotted spatula to plates and simmer the sauce, stirring, for 1 minute, or until it is thickened slightly.
6
Spoon the sauce around the fillets and sprinkle the fillets with the scallion.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 tablespoons soy sauce, 1 tablespoon Scotch or medium-dry Sherry, 1 teaspoon minced peeled fresh gingerroot, 1/2 teaspoon sugar, and more.

Yes, Crisp Red-Cooked Bass Fillets falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crisp Red-Cooked Bass Fillets

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