Striped Bass with Mango & Pickled Ginger Salad

Ingredients

• 1 tablespoon canola oil
• 3 ounces skinless chicken breast, coarsely chopped
• 5 garlic cloves, sliced
• 2 large shallots, sliced
• One 1-inch piece of fresh ginger, thinly sliced
• 1 tablespoon all-purpose flour
• 2 cups dry red wine
• 3 cups chicken stock or low-sodium broth
• 1 tablespoon unsalted butter, cubed
• 2 tablespoons julienned mango
• 1 tablespoon finely chopped tomato
• 1 tablespoon thinly sliced pickled ginger
• 2 teaspoons thinly sliced cilantro
• 2 teaspoons blanched peanuts, chopped (see Note)
• 1/2 teaspoon fish sauce
• 1 lime, halved
• Four 7-ounce skinless striped bass fillets
• Kosher salt
• Freshly ground black pepper

Steps

1. In a medium saucepan, heat the oil. Add the chicken and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the garlic, shallots and ginger and cook until starting to soften, about 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the wine and simmer until reduced by two-thirds, about 5 minutes. Stir in the chicken stock and simmer until reduced and slightly thickened, about 10 minutes. Whisk in the butter. Strain the sauce through a fine sieve into a small bowl and keep warm. Discard the solids.
2. In a small bowl, combine the mango, tomato, red onion, pickled ginger, cilantro, peanuts and fish sauce. Season with fresh lime juice.
3. Preheat the oven to 400° and butter a large baking dish. Season the fish on both sides with salt and pepper. Place the fillets in the baking dish and add 1 cup of water. Bake for about 20 minutes, until a metal skewer inserted in the fish is warm to the touch.
4. To serve, transfer the fish to plates and top with the salad. Drizzle some of the sauce around the fish and pass the rest at the table.