Soy Poached Black Bass
- Total Time
Our bass is infused with the spicy taste of fresh ginger. Look for an unwrinkled, smooth-skinned piece of ginger for the most optimal flavor.
low sodium soy sauce¼ cup(s)
mirin2 fl oz, about 1/4 cup (Japanese wine)
unpacked brown sugar¼ cup(s)
ginger root4 piece(s), 1inch each, thinly sliced
uncooked scallion(s)4 medium, chopped
uncooked branzino (sea bass) fillet(s)1 pound(s), black bass, cut into several pieces
cooked white rice2 cup(s)
- In a large soup pot, stir together soy sauce, mirin, sugar, ginger and 3 scallions. Bring to a simmer over medium-high heat.
- Carefully place fish in pot and simmer for 5 minutes. Reduce heat to very low and cook for 5 minutes more.
- 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.