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Japanese Sea Bass with Water Chestnuts Easy Recipe.
Steamed Sea Bass Recipe - Japanese recipe how to steam sea bass (grouper, cod or baramundi) steaks with sake, medium carrots, water chestnuts, asparagus, leek, leaves baby bok choy, onion, and fresh thyme.
Sea Bass has medium-dense texture, light meat with a delicate mild-to-moderate flavor. The meat is is shiny white and translucent and has a unique taste. The large, white-flaked flesh contains no intramuscular bones. Amount Per Serving Size: 100g/3.5oz.: Calories: 97, Fat Calories: 18, Total Fat: 2.0g, Saturated Fat: 0.5g, Cholesterol: 41mg, Sodium: 68mg, Protein: 18.4g, Omega-3: 0.7g.
Ingredients:
- 2 fresh Chilean Chilean Sea Bass steaks, about 10-12 oz each
- 2 medium carrots, sliced
- 8 ounces water chestnuts, sliced
- 3 stalks asparagus, sliced
- 1 medium leek, sliced
- 8-10 leaves baby bok choy
- 1 small onion, sliced
- 1 teaspoon fresh thyme (4-5 sprigs)
- 3/4 cup dry sake
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Serves/Makes: 4
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How to cook Japanese Sea Bass with Water Chestnuts:
- In a large saucepan, saute carrots in vegetable oil on medium heat 5 minutes.
- Add vegetables and thyme and stir fry 2 minutes.
- Pour sake over vegetables, then rest fish on top. Spoon some liquid over both sea bass steaks.
- Place lid firmly on pan, turn heat down to medium-low, and cook 15 minutes or until fish is cooked through.
- Fish should flake easily and appear bright white.
- Serve the steamed sea bass atop vegetables in shallow bowls.
- If desired, garnish with fresh, chopped chervil.
Notes:
This Japanese Sea Bass with Water Chestnuts is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Japanese Sea Bass with Water Chestnuts serves/makes: 4
Main Ingredient: Chilean Sea Bass
Preparation Method: Steamed
Cuisine: Japanese
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