4 Servings 25 min Cook
1/3 Cup Sake
1/3 Cup Water
2 Tbsp Vegetable Oil
10 Medium (4-1/8" long) Scallions
1/4 Cup Soy Sauce
1/2 Lb Mushrooms
4 Fillet Sea Bass
Cut white and pale green parts of scallions diagonally into 1 1/2-inch pieces.
Thinly slice enough scallion greens to measure 1/4 cup, reserving remainder for another use.
Trim and slice mushrooms into 1/4-inch thick pieces.
Stir together soy, sake, and water.
Pat fish dry and season with salt.
Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut fish, turning once, until golden and almost cooked through, about 4 minutes total.
Transfer fish to a serving dish and keep warm, loosely covered with foil.
(Fish will continue to cook as it stands.
)
Add mushrooms, scallion pieces, and soy mixture to skillet and boil over moderately high heat, stirring, until mushrooms are tender and sauce is slightly thickened, 7 to 8 minutes.
Add fish juices that have accumulated in serving dish to skillet and boil 1 minute.
Spoon sauce over fish and sprinkle with scallion greens.
* Available at Asian markets and Uwajimaya (800-899-1928)