Poached Sea Bass with Shiitake-Soy Broth

Fillets of sea bass are cooked in a white wine and shallot liquid, and flavored with shiitake mushrooms, fresh ginger, garlic, soy sauce, rice vinegar, crushed pepper flakes and honey.

Ingredients:

• 1/2 pound shiitake mushrooms, stemmed and thinly sliced
• 1 1/2 teaspoons peeled and minced fresh ginger
• 1 medium-sized clove garlic, minced
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice wine vinegar
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon honey
• 1/2 cup water
• 1/2 cup dry white wine
• 1 medium-size shallot, minced
• 4 (5-ounce) sea bass fillets, skin removed
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup coarsely chopped fresh cilantro

Directions:

1. Combine mushrooms, ginger, garlic, soy sauce, vinegar, red pepper flakes, honey, and water in small bowl; set aside. 2. Bring wine and shallot to a boil in very large, heavy, noncreative skillet over moderately high heat. 3. Add the sea bass and black pepper; reduce heat to low, cover, and simmer 4 minutes. Using a spatula, carefully turn the fish; cover and simmer just until the fish almost flakes at the touch of a fork, about 4 minutes more. Lift fish to a large heated platter, cover loosely with foil, and keep warm. 4. Add mushroom mixture to wine mixture in skillet and simmer uncovered over moderate heat, stirring occasionally, until mushrooms have softened, about 5 minutes. Spoon mushrooms over the fish and keep warm. 5. Raise heat under the skillet mixture to moderately high and boil uncovered until flavors develop fully, 1 1/2 to 2 minutes. 6. Stir in cilantro; ladle broth over the fish and serve.

Number of Servings: Makes 4 servings

Notes from the Cook: The broth for this recipe can also be served with other lean white fish or thin strips of pork, turkey, or chicken cutlets. If fresh shiitake mushrooms are unavailable, you can substitute button mushrooms.