Sea Bass with Piquant Sauce

• 2 tbsp (30 ml) peanut oil
• 4 6 oz (168 grm). to 8 oz (224 grm). sea bass fillets
• 4 tsp (20 ml) fresh ginger, peeled and minced
• 4 garlic cloves, pressed
• 4 tbsp (60 ml) low-sodium soy sauce
• 4 tbsp (60 ml) rice wine vinegar (tastes best, try not to substitute)
• 4 tbsp (60 ml) chopped fresh cilantro
• 1/2 tsp (2 ml) oriental hot sesame oil (optional, but worth it!)

1. Heat oil in heavy large nonstick skillet over high heat.
2. Add fish and until cooked thoroughly, turning once, about 4 minutes per side.
3. Place on a serving platter, and set aside.
4. Add ginger and garlic to same pan that cooked the fish and saute over high heat 30 seconds.
5. Remove from heat.
6. Add soy and vinegar and stir to combine.
7. Mix in cilantro.
8. Mix in sesame oil if desired.
9. Spoon the sauce over fish and serve.
10. Garnish as desired using citrus slices, parsley, chopped peanuts, chopped green onion, whatever you like and is pleasing to you.

peanut oil, bass fillets, fresh ginger, garlic, soy sauce, rice wine vinegar, fresh cilantro, sesame oil

Taken from online-cookbook.com/goto/cook/rpage/000CBE (may not work)