Chinese style black sea bass with bok choy and shitaki mushrooms

Ingredients:

2 whole black sea bass (about 1 pound each), cleaned

Marinade:

1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1/2 teaspoon sesame oil

Sauce:

2 tablespoons unsalted butter
1 tablespoon sesame seeds
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
1/2 cup water
1/4 cup chopped scallions

Preparation:

On each side of the fish, make three diagonal cuts 2 1/2 inches long and about a 1/2 inch deep. Stir the marinade ingredients in a small bowl and spoon it over the fish, making sure it seeps into the cuts. Let the fish stand in the marinade uncovered at room temperature for 1 hour. Preheat the oven to 400 degrees Fahrenheit.

Make the sauce:

Melt the butter in a small skillet, and saute the sesame seeds until golden, 1 minute. Stir in the ginger and garlic; cook 1 minute. In a small bowl, combine the soy sauce, lemon juice, cornstarch, and water; stir until smooth. Stir this into the butter mixture, and heat to a simmer stirring frequently. Cook until slightly thickened, about 1 minute. Set aside and keep warm. Arrange the fish in a baking pan, and bake until it flakes easily, about 20-25 minutes. Stir any accumulated pan juices and the chopped scallions into the sauce. Spoon the sauce over the fish or serve alongside.