Please consult the OU's guidelines for checking fruits and vegetables.

Sea Bass with Oriental Sauce
Sea Bass with Oriental Sauce Eileen Goltz | Pareve

The sauce for this dish can also be served over salmon or chicken

  • 2 (6 oz.) sea bass fillets
  • ¾ cup pareve vegetable or chicken broth
  • 1 Tablespoon cornstarch
  • 2 Tablespoon sesame oil or vegetable oil
  • 1 Tablespoon minced garlic
  • 1 Tablespoon minced peeled fresh ginger
  • 1½ Tablespoons cider vinegar
  • 4 teaspoons soy sauce
  • 1 teaspoon sugar
  • ¼ cup minced onion
  • Chopped green onion tops

  1. Preheat broiler. Spray the broiler pan with nonstick spray.

    Make the sauce:
  2. In a bowl combine the broth and cornstarch. Whisk together until the cornstarch dissolves.
  3. In a saucepan heat the oil and add the garlic, onion and ginger. Cook the sauce, stirring constantly for about 30 seconds. Add the vinegar, soy sauce, sugar and the cornstarch mixture and bring the mixture to boil.
  4. When the mixture starts to boil, stir constantly until it thickens. Cook for about 1 more minute. Remove the sauce from the heat. Season the sauce with pepper.

  5. Brush some sauce over each side of the bass fillets. Place the filets on the prepared pan and broil until the fish is cooked through, about 3 to 4 minutes per side.
  6. Place the broiled fish on the serving plate and sprinkle the chopped green onion over the top. Serve with the remaining sauce.