Sea Bass With Gingered Vegetable Stir-Fry

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“This is a light, yet intensely flavored sea bass dish. The fish is baked and then served with a sauce rich in Asian flavors. Delicious served with Chilled Asparagus with Sesame Vinaigrette and steamed white rice. Originally from a local newspaper, spotlighting local Oriental restaurants.”

Ingredients Nutrition


  1. For Sauce: Combine broth and cornstarch in bowl and stir until cornstarch dissolves.
  2. Add remaining ingredients; stir to blend.
  3. For Fish: Preheat oven to 425°.
  4. Place sea bass in a large baking pan and spoon over the sake, soy sauce, and 2 T oil.
  5. Sprinkle with 3 tablespoons of the ginger.
  6. (Can be prepared 4 hours ahead. Let sauce stand at room temperature. Cover fish and refrigerate.) Bake fish 9 minutes per inch of thickness.
  7. Meanwhile, heat remaining 2 tablespoons of oil in a large skillet over high heat.
  8. Add remaining 3 tablespoons of minced ginger and stir until aromatic, about 30 seconds.
  9. Add carrots and stir-fry until beginning to soften, about 2 minutes.
  10. Add mushrooms and continue stir-frying for about 1 1/2 minutes more.
  11. Add green onions and stir to coat.
  12. Stir sauce ingredients to blend and add to skillet;cook until sauce thickens, stirring, about 2 minutes.
  13. Transfer fish to plates; spoon vegetables and sauce over and serve.

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