Try this Sea Bass with Gingered Vegetable Stir-Fry recipe, or contribute your own.
Suggest a better descriptionFor Sauce: Combine broth and cornstarch in small bowl and stir until cornstarch dissolves. Add remaining ingredients and stir to blend. For Fish: Place sea bass in large baking pan. Spoon sake, soy sauce and 2 tablespoons oil over. Sprinkle with 3 tablespoons ginger. (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Preheat oven to 425F. Bake fish 9 minutes per inch of thickness. Meanwhile, heat remaining 2 tablespoons vegetable oil in heavy large skillet over high heat. Add remaining 3 tablespoons minced ginger and stir until aromatic, about 30 seconds. Add carrots and stir-fry until beginning to soften, about 2 minutes. Add mushrooms and stir-fry until beginning to soften, about 1 1/2 minutes. Add green onions and stir to coat. Stir sauce ingredients to blend and add to skillet. Cook until sauce thickens, stirring constantly, about 2 minutes. Transfer fish to plates. Spoon vegetables and sauce over and serve. Serves 8. Bon Appetit June 1994
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Serving Size: 1 Serving (1162g) | ||
Recipe Makes: 1 servings | ||
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Calories: 1683 | ||
Calories from Fat: 1108 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 123.1g | 164 % | |
Saturated Fat 14.7g | 74 % | |
Monounsaturated Fat 68.2g | ||
Polyunsanturated Fat 36.6g | ||
Cholesterol 128.1mg | 39 % | |
Sodium 2116.3mg | 73 % | |
Potassium 652.2mg | 17 % | |
Total Carbohydrate 46.7g | 14 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 45.7g | ||
Protein 69.4g | 99 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1683
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