Asian-Style Tilapia With Baby Corn Relish

  • 1 1/2 lb tilapia; fillets
  • 1 1/3 pound(s) broccoli
  • 8 green onion(s); sliced
  • 1 can (15 oz) corn, baby

SAUCE

  • 2 tablespoon(s) sesame oil
  • 1 tablespoon(s) ginger; minced
  • 1 tablespoon(s) shallot(s); minced
  • 1/2 teaspoon(s) red pepper(s); dried, crumbled
  • 1/2 teaspoon(s) coriander; ground
  • 1/2 cup(s) rice vinegar
  • 1/3 cup(s) soy sauce
  • 2 tablespoon(s) oyster sauce

Rinse fish and place in a heavy plastic food bag with the Asian sauce; seal bag and turn to coat fillets. Chill at least 30 minutes or up to 2 hours, turning occasionally. Lift fillets from sauce; reserve sauce. Arrange fish in a single layer in a 12x17 inch broiler pan (without rack). Pour sauce into a 10-12 inch frying pan.

Trim broccoli stems then peel if tough. Cut broccoli into 5 inch lengths about 1/2 inch thick.

Fill a 3-4 quart pan 3/4 full of water and bring to a boil over high heat. Add broccoli and cook 1 minute. Lift from water with a slotted spoon and transfer to pan of sauce. Cook onions in water about 30 seconds; add, with corn, to sauce.

Broil fish about 3 inches from heat for 3 minutes. Turn fish over and broil until opaque but still moist-looking in center of thickest part , about 2 minutes longer; keep warm on a platter.

Asian sauce

    Pour oil into a 10-12 inch frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilis, and coriander. Stir for 30 seconds. At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool.

    Stir sauce and vegetables over high heat until boiling; place on a platter beside fish.

    Yield: 6 servings