Broiled Bass with Ginger Sauce

Ingredients

• 1 bass, large enough to serve 4, cleaned and gutted
• 2 stalks lemon grass, peeled and thinly sliced
• juice from 2 limes
• 2 green onions, finely chopped
• 2 tbsp. chopped dill
• 1 red chili pepper, thinly sliced
• 1 tbsp. chopped dill
• scant 1/2 cup ginger wine
• 1 tbsp. sesame oil
• 1 tbsp. fish sauce
• 1 piece Chinese stem ginger, cut into strips, to garnish
• 1 piece ginger, cut into strips
• Ginger Sauce
• 2 tbsp. wine vinegar, 4 tbsp. water
• 2 dried Chinese mushrooms, soaked until soft, drained and thinly sliced with stems removed, or 4 mushrooms, thinly sliced
• 1 tbsp. cornstarch mixed with a little water

Directions

1. Pour the lime juice over the fish. Sprinkle over the dill and leave covered in the refrigerator for 2-4 hours.

2. Simmer all the ginger sauce ingredients except the cornstarch together for at least 3 minutes. Gently add in the cornstarch, stirring all the time. You should see the mixture thicken. Turn off the heat and cover.

3. Brush both sides of the bass with sesame oil. On a barbecue or under a preheated hot broiler, cook the fish until just done.

4. Serve the fish hot with the ginger sauce poured over it. Garnish with chopped ginger.

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