Crisp Red-Cooked Bass Fillets

Serves: 2

Imelda VonRueden

1 January 1970

Based on User reviews:

57

Spice

45

Sweetness

48

Sourness

38

mins

Prep time (avg)

5.6

Difficulty

Ingredients:

1.5 tbsps

Soy Sauce

1 tbsp

Scotch

1 tsp

Sugar

1 tbsp

Cornstarch

1 tsp

Aniseed (crushed with a rolling pin)

1 tsp

Cinnamon

3 cup

Water

1 tbsp

Vegetable Oil

Directions:

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

7

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

8

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

9

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

10

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

11

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

12

Spoon the sauce around the fillets and sprinkle the fillets with the scallion