Crisp Red-Cooked Bass Fillets

• 1 1/2 tablespoons soy sauce
• 1 tablespoon Scotch or medium-dry Sherry
• 1 teaspoon minced peeled fresh gingerroot
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch
• 1/4 teaspoon aniseed, crushed with a rolling pin
• 1/8 teaspoon cinnamon
• 3/4 cup water
• two 1/2-pound black bass, snapper, or other white fish fillets with skin
• 1 tablespoon vegetable oil
• 1 scallion, minced

1. In a small saucepan whisk together the soy sauce, the Scotch, the gingerroot, the sugar, 1/2 teaspoon of the cornstarch, the aniseed, the cinnamon, and the water, bring the mixture to a boil, whisking, and simmer it, covered, for 5 minutes.
2. While the sauce is simmering, pat the fillets dry between paper towels and rub both sides with the remaining 2 1/2 teaspoons cornstarch, shaking off the excess.
3. In a large non-stick skillet heat the oil over moderately high heat until it just begins to smoke, add the fillets, skin sides down, and sear them, pressing them with a metal spatula to flatten them, for 4 minutes.
4. Turn the fillets, strain the soy sauce mixture through a fine sieve into the skillet, and simmer the mixture for 3 minutes, or until the fish just flakes.
5. Transfer the fillets, skin sides up, with a slotted spatula to plates and simmer the sauce, stirring, for 1 minute, or until it is thickened slightly.
6. Spoon the sauce around the fillets and sprinkle the fillets with the scallion.

soy sauce, scotch, gingerroot, sugar, cornstarch, aniseed, cinnamon, water, black bass, vegetable oil, scallion

Taken from www.epicurious.com/recipes/food/views/crisp-red-cooked-bass-fillets-10734 (may not work)