Braised Black Sea Bass With Balsamic Vinegar And Toasted Pine Nuts

• 1 whole sea bass, about 2 to 2 1/2 pounds, cleaned and scaled
• 1/2 cup corn oil
• 4 cloves garlic, peeled and minced
• 2 tablespoons peeled, grated ginger
• 2 shallots, peeled and minced
• 2 jalapeno peppers, seeded and finely chopped
• 1/4 cup diced red bell pepper
• 1/4 cup gin or vodka
• 2 tablespoons soy sauce
• 2 tablespoons fish sauce
• 3 tablespoons aged balsamic vinegar
• 1 tablespoon sugar
• 1 cup fish or chicken stock
• 1/2 cup toasted pine nuts
• 3 tablespoons chopped fresh cilantro, chives and tarragon for garnish

1. Rinse the fish and pat it dry.
2. With a sharp knife, score the skin 3 or 4 times on each side, cutting 1/4 inch into the flesh.
3. Heat the oil in a large flat-bottomed wok or large skillet set over high heat until very hot.
4. Cook the fish, covered, for 3 minutes, until the skin is browned on one side.
5. Carefully turn the fish, replace the cover and brown the other side.
6. Add the garlic, ginger, shallots, jalapeno peppers and red pepper and cook, stirring, for about 2 minutes.
7. Add the gin, soy sauce, fish sauce, vinegar and sugar.
8. Cover, reduce the heat to low and cook for 2 minutes.
9. Turn the fish again, pour in the stock, cover and cook over medium heat for 5 to 7 minutes more, until the flesh can easily be separated from the bone.
10. Add the pine nuts, carefully slide the fish onto a platter and pour the pan juices over it.
11. Garnish with the herbs and serve immediately.

bass, corn oil, garlic, ginger, shallots, peppers, red bell pepper, vodka, soy sauce, fish sauce, aged balsamic vinegar, sugar, fish, nuts, fresh cilantro

Taken from cooking.nytimes.com/recipes/5391 (may not work)