INGREDIENTS
1/3 to 1/2 cup good soy sauce
2 tsp. sugar
About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced
1 dried or fresh chile pepper (optional)
1 1/2 lbs. striped bass fillet, about 1-inch thick
DIRECTIONS
Combine the soy sauce, water, sugar, scallions, chile (if using) and 1/2 to 2/3 cup water 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, but not furiously.
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 all and garnishing with the scallions.
