Baked Chilean Sea Bass with Ginger and Cilantro

The local newspaper featured a Chilean sea bass recipe from Fine
Cooking magazine that had a medley of Asian spices that stuck the
eye of The Little Woman.

“OK, I’ll use the seasonings but the relaxation of the recipe isn’t to my liking.” It called for cider vinegar, which I use sparingly; a one-inch thick fish fillet, which is not regular; poaching it and serving the poaching liquid as a broth; and the usage of cilantro, which we adore, best as a garnish at the side of a few scallions. Not.

Baked Chilean Sea Bass with Ginger and Cilantro
Baked Chilean Sea Bass with Ginger and Cilantro

Here’s how:

4 T high-quality soy sauce, or 2T of the low salt stuff

1.5-2 Lbs            Chilean sea bass fillet, with skin, removed

3-4 C                   chicken stock or canned broth

1/3 C                    honey

4 T                       tomato paste

3 T                       white wine vinegar

12                        thin slices of fresh ginger root (quarter size), diced

4 dashes          Tennessee Sunshine or other hot sauce

3                          scallions, sliced thinly on the bias, white and green parts

1/2 C                   cilantro leaves, diced

1 C           prepared oven-baked rice

1.  Place the fish fillet and soy sauce in a pan to marinate in the fridge for an hour

2.  Whisk together in a stainless steel bowl all the other ingredients (except the rice)

3.  Remove fish from the fridge, turn it over in the soy sauce one more time, and  place it in a suitable baking dish (see photo)

4.  Discard the leftover soy sauce

5.  Pour the liquid mixture over the fish and into the pan

6.  Nicely arrange some scallion, ginger and cilantro parts on
top of the fish

7.  Bake in a 350F oven for about 20 to 25 minutes, uncovered

8.  Check for doneness with a fork
(the flakes should part easily)

9.  Serve in heated soup bowls over rice and garnish with cilantro

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