Sea Bass With Shiitakes
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This dish is a light and tasty way to serve sea bass that does not overpower the fish but is still full of flavor. It is a healthy protein that actually supplies a lot of Vitamin D which most Americans are deficient in. Sea bass is a wonderfully flaky fish which we think you’ll love.
Serving size: 2
Time: 50 Minutes
INGREDIENTS
2 cups Magic Mineral Broth
1 ⅓ pounds sea bass or gray sole fillets
2 tablespoons peanut oil
2 cloves garlic, minced
1 tablespoon minced ginger
½ cup chopped scallions
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
Heat oven to 175 degrees. Place Magic Mineral Broth 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.
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.
Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
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