SEA BASS WITH GREEN BEANS

Sea Bass with Green Beans image

There's nothing like the taste of fresh green beans! These have been stir-fried with mild-tasting sea bass, a little sesame oil and freshly chopped gingerroot.

Provided by Betty Crocker Kitchens

Categories Entree

Time 43m

Yield 4

Number Of Ingredients 16

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Ingredients

1 sea bass or walleye fillet (1/2 pound)
1 teaspoon cornstarch
1 teaspoon sesame oil
1/2 teaspoon salt
1/2 teaspoon finely chopped gingerroot
1/8 teaspoon white pepper
10 ounces green beans
1 green onion
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sugar
1/4 teaspoon sesame oil
1/4 cup vegetable oil
1 teaspoon finely chopped garlic clove
1/2 teaspoon salt
1/2 cup Progresso™ chicken broth (from 32-ounce carton)

Steps:

Pat fish dry with paper towels. Cut fish into 2x1/2-inch slices. Toss fish, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon salt, the gingerroot and white pepper in glass or plastic bowl. Cover and refrigerate 20 minutes.
Snap green beans in half. Cut onion diagonally into 1-inch pieces. Mix 1 tablespoon cornstarch and the water. Mix sugar and 1/4 teaspoon sesame oil.
Heat wok or 10-inch skillet over medium-high heat. Add 2 tablespoons of the vegetable oil; rotate wok to coat side. Add fish; stir-fry gently about 2 minutes or until fish turns white. Remove fish from wok.
Add remaining 2 tablespoons vegetable oil to wok; rotate wok to coat side. Add green beans, garlic and 1/2 teaspoon salt; stir-fry 1 minute. Add broth; heat to boiling. Cover and cook 2 minutes.
Stir in cornstarch mixture; cook and stir until mixture thickens. Add fish and onion; gently cook and stir about 30 seconds or until fish is hot. Gently stir in sugar mixture.

Nutrition Facts : Calories 215, Carbohydrate 8 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 12 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 770 mg