Ingredients

1/3 to 1/2 cup good soy sauce

2 teaspoons sugar

1 dried or fresh chili, optional

About 15 scallions, trimmed and cut into 2-inch lengths, or 2 or 3 spring onions or 1 large onion, peeled and sliced

About 1 1/2 pounds striped bass fillet, about 1 inch thick

Preparation

  1. Combine the soy sauce, 1/2 cup water, sugar and chili in a skillet just large enough to hold the fish. Turn the heat to medium high, and bring to a boil.
  2. Add the fish, flesh side down. If necessary, add a little more water, so that the liquid comes almost all the way up the sides of the fish. Add the scallions and adjust the heat so the mixture bubbles but not furiously. Cook 8 to 10 minutes, turning as the liquid thickens, to coat the fish with a brown glaze. Serve with white rice, spooning the sauce over all and