Prep: 10 min, Cook: 25 min.
- 1 medium carrot, cut into 4 inch sticks - 4 scallions, cut into 3 inch sections - 8 1 inch pieces fresh ginger, cut into 1/8 inch slices - 1 tsp. allspice, whole - 3 star anise, broken up - 1/2 tsp. peppercorns, whole - 2 dried red chillies, seeded - 2 tsp. peanut or vegetable oil - 3 lbs. tilapia fillets, rinsed and patted dry - 3 Tbs. white wine - 1/2 cup fish stock or chicken stock - 1 Tbs. unsalted butter
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.