Ingredients

• 8 green onions (white part only), sliced
• 1 can baby corn, drained
• For Asian sauce -
• 2 tablespoons oriental sesame oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced shallot
• ½ teaspoon hot red chilies, crushed, dried
• ½ teaspoon ground coriander
• ½ cup rice vinegar
• 1/3 cup reduced sodium soy sauce
• 2 tablespoons oyster sauce

Directions

• Directions
• 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 or broccoli rabe then peel if tough. Cut broccoli into 5 inch lengths about ½ inch thick.
• Fill a 3-4 quart pan ¾ full of water and bring to a boil over high heat. Add broccoli or broccoli rabe; 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 inch from heat for 3 minutes. Turn fish over and broil until opaque but still moist looking in center if thickest part (cut to test), about 2 minutes longer; keep warm on a platter. Stir sauce and vegetables over high heat until boiling; place on a platter beside fish.
• For 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, chilies and coriander. Stir for 30 seconds.
• At once, add rice vinegar, soy sauce and oyster sauce. Broil, uncovered over high heat until sauce is reduced to 1 cup about 1 minute. Let cool.