GLAZED SEA BASS WITH GINGER BUTTER SAUCE

Glazed Sea Bass With Ginger Butter Sauce image

Provided by evelynathens

Categories Bass

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup dry white wine
1/3 cup chopped shallot
1/3 cup thinly sliced fresh ginger
1/2 cup whipping cream
6 tablespoons soy sauce
3 tablespoons honey
3 teaspoons rice vinegar
1 1/2 tablespoons cold water
1 1/2 teaspoons cornstarch
4 (6 ounce) sea bass fillets
4 tablespoons chilled butter, cut into small pieces

Steps:

For sauce: Combine wine, shallots and ginger in small saucepan over high heat.
Boil until liquid is reduced to ¼ cup, about 5 minutes.
Add cream and boil until liquid is reduced by half, about 3 minutes.
Remove from heat.
For fish: Mix soy sauce, honey and rice vinegar in another small saucepan.
Mix water and cornstarch in small bowl until smooth.
Add to soy sauce mixture.
Stir mixture over medium heat until glaze boils and thickens slightly, about 2 minutes.
Remove from heat.
Cool glaze to room temperature.
Preheat oven to 350F.
Arrange fish on small baking sheet (previously brush baking sheet with some olive oil).
Brush fish with some of the glaze.
Bake until opaque in centre, about 15 minutes.
Remove from oven.
Bring remaining glaze to boil.
Spoon glaze over fish.
Meanwhile, bring sauce to simmer.
Remove from heat.
Gradually add butter to sauce, whisking just until melted, before adding next piece.
Strain.
Season to taste.
Spoon sauce onto 4 plates.
Top with fish and serve.