• Ingredients: 23
  • Serves: 2

Chinese sea bass with 6-ounce sea bass fillets, cooked rice, chopped green onion tops.


  • 2 6-ounce sea bass fillets
  • Cooked rice
  • Chopped green onion tops

For marinade

  • a 2-to-2 1/2 lb. London broil

For dressing

Combine in large bowl:

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving


  1. Step 1 Combine broth and cornstarch in small bowl; stir until cornstarch dissolves. Heat oil in heavy medium saucepan over high heat.

    For this step you will need

  2. Step 2 Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add vinegar, soy sauce, sugar and cornstarch mixture and boil until sauce thickens, stirring constantly, about 1 minute.

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  3. Step 3 Preheat broiler. Brush some sauce over each side of fish fillets. Broil until just cooked through, about 3 minutes per side.
  4. Step 4 Place fish on plates. Spoon rice alongside; sprinkle with onion tops. Serve, passing remaining sauce separately.

    For this step you will need