Martin Yan - BAKED BLACK BASS WITH BLACK BEAN SAUCE

BAKED BLACK BASS WITH BLACK BEAN SAUCE

Makes: 4 servings

Ingredients:

3 tablespoons Chinese rice wine or dry sherry
4 teaspoons black bean garlic sauce
1-teaspoon sesame oil
1 teaspoon sugar
1 1/2 pounds skinless black bass (also called butter fish) filets cut into 4 equal portions
2 tablespoons vegetable oil
1 small onion, thinly sliced
1 green onion, chopped

Cooking:

Preheat oven to 350°F.
Combine rice wine, black bean garlic sauce, sesame oil and sugar together in a medium bowl. Add fish and turn to coat. Let stand for 15 minutes.
Place a stir-fry pan over high heat until hot. Add oil, swirling to coat sides. Add onion; stir-fry until onion begins to brown on edges, about 2 minutes. Spread onions out in a medium baking dish. Arrange fish over onion; drizzle with remaining marinade. Bake, uncovered, until fish is opaque and just begins to flake, about 10 minutes.