Sauteed Bass Fillets with Mushrooms, Scallions, and Soy

Ingredients

• Sake

  Alcoholic beverage, made from rice

  ⅓ cup or 79g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  10 medium or 150g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Mushrooms

  White, raw

  ½ lb or 227g

• Sea bass

  Fish, mixed species, raw

  4 fillet or 516g

Directions

1. Cut white and pale green parts of scallions diagonally into 1 1/2-inch pieces. Thinly slice enough scallion greens to measure 1/4 cup, reserving remainder for another use. Trim and slice mushrooms into 1/4-inch thick pieces.
2. Stir together soy, sake, and water.
3. Pat fish dry and season with salt. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut fish, turning once, until golden and almost cooked through, about 4 minutes total. Transfer fish to a serving dish and keep warm, loosely covered with foil. (Fish will continue to cook as it stands.)
4. Add mushrooms, scallion pieces, and soy mixture to skillet and boil over moderately high heat, stirring, until mushrooms are tender and sauce is slightly thickened, 7 to 8 minutes. Add fish juices that have accumulated in serving dish to skillet and boil 1 minute. Spoon sauce over fish and sprinkle with scallion greens.
5. * Available at Asian markets and Uwajimaya (800-899-1928)

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