Shallow poaching is an easy way to retain nutrients for a low fat meal. The Asian-inspired mushroom sauce in this dish is simply a marinade that is simmered and reduced while the fish poaches in the oven.
1/2 pounds fresh shiitake mushrooms, stems removed, caps sliced thin
1 1/2 teaspoons fresh gingerroot, minced
1/2 teaspoon garlic, minced
2 tablespoons light soy sauce
2 tablespoons rice wine vinegar
1/2 teaspoon red chili pepper flakes
1 tablespoon honey
1/2 cup water
1 teaspoon unsalted butter
1 teaspoon shallots, minced
4 sea bass fillets, about 5-ounces each, skin and bones removed
1/2 cup dry white wine
1/4 cup cilantro leaves, chopped
3 scallions, cut into thin, 2-inch long, bias slices
Estimated Time: 60min
Preheat oven to 350° F (175° C). In a bowl combine the mushrooms, ginger, garlic, soy, vinegar, chili flakes, honey and water. Set aside.
Cut a parchment paper circle sized to fit a large sauté pan. Cut a small (1/4 inch) hole in the center of the circle. Lightly butter one side of the parchment. Rub the remaining butter on the bottom of the sauté pan. Sprinkle a pinch of the salt and pepper and all of the shallots in the pan. Season the fish with the remaining salt and pepper.
Warm the sauté pan over low heat and add the wine; bring to a simmer. When the wine simmers add the fish, arranging it so the fillets do not touch one another to allow even cooking. Cover with the parchment circle, buttered side down, and transfer pan to the oven. Cook until the fillets are white throughout and flake easily, about 15 minutes.
Remove the fish from the pan and set it on a plate; cover with the parchment to prevent it from drying out. Add the mushroom-soy broth to the pan liquid and simmer over medium heat until the mushrooms are soft and the broth has reduced by one-third, about five minutes.
Portion fish onto plates. Finish sauce with cilantro and spoon sauce over the fish. Top with scallions before serving.