- 3/4 cup canned low-salt chicken broth
- 1 tablespoon cornstarch
- 1 tablespoon Asian sesame oil or vegetable oil
- 1 tablespoon minced garlic
- 1 tablespoon minced peeled fresh ginger
- 1 1/2 tablespoons cider vinegar
- 4 teaspoons soy sauce
- 1 teaspoon sugar
- 2 6-ounce sea bass fillets
- Cooked rice
- Chopped green onion top
Combine broth and cornstarch in small bowl; stir until cornstarch dissolves. Heat oil in heavy medium saucepan over high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds. Add vinegar, soy sauce, sugar and cornstarch mixture and boil until sauce thickens, stirring constantly, about 1 minute. Remove from heat. Season sauce with pepper.
Preheat broiler. Brush some sauce over each side of fish fillets. Broil until just cooked through, about 3 minutes per side. Place fish on plates. Spoon rice alongside; sprinkle with onion tops. Serve, passing remaining sauce separately.