Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Bass, large enough to serve
4 Cleaned and gutted
Juice from 2 limes
2 tb Chopped dill
1 tb Sesame oil
1 Piece Chinese stem ginger,
Cut into strips -- for
Garnish

------------------------GINGER SAUCE-----------------------------
2 Dried Chinese mushrooms --
Soaked until soft
Drained and thinly sliced --
With stems removed
OR
4 Button mushrooms -- thinly
Sliced
2 Stalks peeled lemon grass --
Thinly sliced
2 Green onions -- finely
Chopped
1/2 c Ginger wine -- scant
1 Nuoc Mam sauce
OR
1 tb Light soy sauce
1 Piece Chinese stem ginger,
Cut into strips -- optional
2 tb Wine vinegar
4 tb Water
1 tb Cornstarch mixed with a
Little water

*(Ca Bass Nuong Voi Xot Gung).

1. Rub the bass with the remnants of the limes. Make slanting
slashes down both sides of the fish. 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, book the fish until just done. 4. Serve the fish hot with
the ginger sauce poured over it. Garnish with stem ginger.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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