09-27-2004, 01:24 PM
Prep: 10 min, Cook: 25 min. [ul] [li]1 medium carrot, cut into 4 inch sticks [li]4 scallions, cut into 3 inch sections [li]8 1 inch pieces fresh ginger, cut into 1/8 inch slices [li]1 tsp. allspice, whole [li]3 star anise, broken up [li]1/2 tsp. peppercorns, whole [li]2 dried red chillies, seeded [li]2 tsp. peanut or vegetable oil [li]3 lbs. tilapia fillets, rinsed and patted dry [li]3 Tbs. white wine [li]1/2 cup fish stock or chicken stock [li]1 Tbs. unsalted butter[/li][/ul]
Preheat oven to 400°F. Combine first 7 ingredients in a bowl and spread in the bottom of a well oiled baking dish. Arrange fish over vegetables and season with salt to taste. Add wine and 3 Tbs. stock. Bake 25-30 minutes until fish flakes easily with a fork. Set fish aside and keep warm. Strain contents of baking dish into a saucepan. Discard spices and vegetables. Add remaining stock. Bring to a boil over high heat and reduce by a third. Season with salt and pepper to taste. Swirl in butter. Serve sauce over fish.
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Preheat oven to 400°F. Combine first 7 ingredients in a bowl and spread in the bottom of a well oiled baking dish. Arrange fish over vegetables and season with salt to taste. Add wine and 3 Tbs. stock. Bake 25-30 minutes until fish flakes easily with a fork. Set fish aside and keep warm. Strain contents of baking dish into a saucepan. Discard spices and vegetables. Add remaining stock. Bring to a boil over high heat and reduce by a third. Season with salt and pepper to taste. Swirl in butter. Serve sauce over fish.
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