INGREDIENTS
1/2 cup soy sauce
2/3 cup water
2 tsp. sugar
Ginger
2 cloves garlic
16 scallions, trimmed and cut into 2-inch lengths
1 dried or fresh chili, optional
1 1/2 lbs. striped bass fillets, cut 1-inch thick
DIRECTIONS
Combine the soy sauce, water, sugar, scallions and chili in a skillet just large enough to hold the fish.
Turn the heat to medium high, and bring to a boil.
Add the fish, and adjust the heat so the mixture bubbles.
Cook 8 to 10 minutes, turning once or twice, until the fish is coated with a brown glaze and cooked through.
Serve with white rice, spooning the sauce over the fish.
Garnish with the scallions.
