Chinese Sea Bass

• 3/4 cup canned low-salt chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon oriental sesame oil or vegetable oil
• 1 tablespoon minced garlic
• 1 tablespoon minced peeled fresh ginger
• 1 1/2 tablespoons cider vinegar
• 4 teaspoons soy sauce
• 1 teaspoon sugar
• 2 6-ounce sea bass fillets
• Cooked rice
• Chopped green onion tops

1. Combine broth and cornstarch in small bowl; stir until cornstarch dissolves.
2. Heat oil in heavy medium saucepan over high heat.
3. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
4. Add vinegar, soy sauce, sugar and cornstarch mixture and boil until sauce thickens, stirring constantly, about 1 minute.
5. Remove from heat.
6. Season sauce with pepper.
7. Preheat broiler.
8. Brush some sauce over each side of fish fillets.
9. Broil until just cooked through, about 3 minutes per side.
10. Place fish on plates.
11. Spoon rice alongside; sprinkle with onion tops.
12. Serve, passing remaining sauce separately.

chicken broth, cornstarch, sesame oil, garlic, fresh ginger, cider vinegar, soy sauce, sugar, bass fillets, rice, green onion

Taken from www.epicurious.com/recipes/food/views/chinese-sea-bass-1329 (may not work)