Striped Bass with Ginger-Lime Sauce
Martha Stewart Living, July/August 1996
- 3 medium cloves garlic, peeled
- 3 Thai bird chiles, or 2 serrano peppers
- One 1 1/2-inch piece fresh ginger, peeled
- 1/2 teaspoon ground-chile paste, or to taste
- 2 tablespoons Asian fish sauce (nam pla)
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons sugar
- Four 8-ounce boneless striped-bass fillets, skin on
- 2 tablespoons vegetable oil
- 2 scallions, julienned
- 1/2 medium carrot, julienned
- 5 sprigs cilantro
- Smash 1 garlic clove. Halve 1 chile lengthwise. Cut 1/2 inch off ginger, and grate remaining 1 inch. Mix these with chile paste on cutting board; mince together to form a paste; transfer to a bowl. Stir in fish sauce, lime juice, sugar, and 2 tablespoons water. Thinly slice remaining chiles diagonally; julienne remaining 1/2 inch ginger; add to bowl. Thinly slice remaining garlic; set aside.
- Cut fillets in half crosswise. In a large non-stick skillet, heat oil over high heat. Add fillets, skin side down; scatter sliced garlic over fish. Cook until just cooked through and very crisp on the outside, 2 to 3 minutes per side. Transfer to a platter; pour sauce over fish; sprinkle with scallions, carrots, and cilantro.
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