Soy poached bass
7
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Branzino is a popular variety of ocean bass found in Europe. Prized for its mild flavor and flaky white meat, branzino is widely available in North American fish markets. Enjoy this ginger-infused bass dish for a family meal or elegant dinner party. Full of complex flavors from the simply poaching liquid, the tender bass fillets stay flaky moist atop the warm cooked rice. Ready in only 30 minutes, you can enjoy this for a weeknight meal as well as a special weekend meal. Add some steamed rapini to round out the plate or opt for the more-familiar broccoli.
Ingredients
Less sodium soy sauce
¼ cup(s)
Mirin
2 fl oz, about 1/4 cup (Japanese wine)
Unpacked brown sugar
¼ cup(s)
Fresh ginger
4 piece(s), 1inch each, thinly sliced
Scallions
4 medium, chopped
Uncooked branzino (sea bass)
1 pound(s), black bass, cut into several pieces
Cooked white rice
2 cup(s)
Instructions
1
In a large soup pot, stir together soy sauce, mirin, sugar, ginger and 3 scallions. Bring to a simmer over medium-high heat.
2
Carefully place fish in pot and simmer for 5 minutes. Reduce heat to very low and cook for 5 minutes more.
3
Spoon rice onto each of four plates. Lift fish out of poaching liquid and divide amongst plates. Spoon a little poaching liquid over each serving and sprinkle with remaining scallions. Yields about 3 ounces of fish and 1/2 cup of rice per serving.
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