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Entree, Striped Bass
Spicy Salsa S/B Servings: 4
Estimated cooking time: Posted By: bluefishmaster

1 pound firm, S/B fish steaks or sea bass or red snapper steaks, each about 3/4-inch thick.

2 teaspoons cornstarch
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 cup diced tomatoes
1/4 cup each diced red and green bell pepper
1/4 chopped red onions
1 tablespoon chopped cilantro
3 tablespoons plum sauce
1 tablespoon seasoned rice vinegar
2 teaspoons soy sauce
1 teaspoon chili sauce
2 tablespoons cooking oil
Cornstarch for dry-coating
1. Cut fish in serving size pieces. Combine marinade ingredients in a bowl. Add fish and stir to coat. Let stand for 10 minutes. Combine salsa ingredients in a bowl. Let stand for 10 minutes.

2. Place a wok or wide frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Dredge fish in cornstarch, shake to remove excess.

3. Add fish and pan-fry, turning once, until golden brown, 3 to 4 minutes on each side. Remove and drain on paper towels.

4. Serve fish with salsa on the side.

This Recipe was posted on: Nov 30, 2002
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