Poached Chilean Sea Bass In Hot And Sour Broth

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Washington Post


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1 to 2 tablespoon low-sodium soy sauce

2 pounds ( ) Chilean Sea Bass fillets, 1 inch thick, pin bones removed (may substitute mild-flavored, firm-fleshed fish such as cod or halibut)

4 cups homemade or low-sodium chicken broth

1/4 cup honey

3 tablespoons tomato paste

2 1/2 tablespoons apple cider vinegar

12 quarter-size slices from a 2 1/2-inch piece of ginger root

1/4 teaspoon hot pepper sauce, such as Tabasco

1/4 cup (1 bunch) finely chopped scallions, both white and light green parts, for garnish

1/4 cup (about 6 sprigs) coarsely chopped cilantro, for garnish

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