A Sarcastic Appetite

Sea Bass Poached in Soy Sauce
October 19, 2011, 7:11 am
Filed under: Uncategorized

This is one of those fantastic meals where a few good ingredients make all the difference. I know we’re not supposed to be eating sea bass because illegal fishing makes it nearly impossible to regulate, but it caught my eye at the Grand Central Market and I jumped. It also strays from the recipe – Bittman advises you cook with fillets or steaks about an inch thick, so the sauce can really reduce and become syrupy. My fat filets required a lot of liquid, so there wasn’t much reducing, but it was delicious nonetheless.

The best part was pulling this together – rice, roasted broccoli and all – in about 30 minutes, even with my crashing around the kitchen in a hunger-induced craze. It’s actually a sophisticated meal, which belies the state I was in when I cooked it. It’s also quite forgiving, so don’t worry about overcooking. It’s nearly impossible.


Sea Bass Poached in Soy Sauce

From The Minimalist. Serves 2.


1/2 c. good soy sauce

2 tsp. sugar

1/2 c. water

1 dried or fresh chile (I didn’t cut mine open so its effect was minimal. This step is optional)

2 filets of striped bass – or sea bass – or other filet or steak that’s about 1 inch thick. Go bigger if you’d like but be forewarned the sauce won’t do what it should

1 bunch of scallions, cut into 1 inch lengths


In the smallest saute pan you have, heat the soy sauce, sugar, water, and chile if using on medium high heat until it boils. Add the fish skin side up, and add more water if needed so the liquid almost covers the fish. Add the scallions. Adjust the heat – you want it bubbling but not uncontrollably. Turn as the sauce thickens so the sauce covers the fish. My fillets probably took closer to 15 minutes, but 8 to 10 minutes should suffice for thinner fillets.

Serve over rice, with roasted broccoli, and spoon the sauce over.




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