Asian Sea Bass
Successful dishes are all about flavor, color, texture and balance. My Asian Sea Bass has great flavors from the soy, mirin hoisin sauce.
Servings 8 people
Calories 220kcal
Ingredients
- 1 Head Cauliflower pulsed in food processor
- 32 Ounces Sitka Salmon Sea Bass cut into 4 ounce pieces
- 1 Tbsp Chinese Five Spice
- 2 Ears Corn
- 6 Ounces Crimini mushrooms sliced
- 1 Bag Asian shredded vegetables
- 1 Tbsp Vegetable oil
- 2 Tsp Olive oil
- 2 Inches Ginger sliced
- 1/4 Cup Soy sauce
- 2 Tbsp Mirin
- 2 Tbsp Hoisin
- 2 Tsp Hot Sesame oil
Instructions
- Begin by cutting the cauliflower into florets. Pulse in a food processor and set aside.
- Heat the sauce ingredients (including the ginger) in a sauce pan. Bring to a boil and then reduce to a simmer.
- Heat up the corn in the microwave and cut off the cob.
- Next, prep your veggies. In a skillet with a little olive oil, cook the cauliflower until cooked through. Season to taste with salt and pepper. In a second skillet with a little olive oil, cook the remaining vegetables until warm but still firm.
- At the same time, the veggies are being cooked, heat oil in another skillet. Once hot, add the spiced sea bass and cook for 3 - 4 minutes per side. Turn the heat all the way down and pour the sauce into the skillet and steam the fish for 1 - 2 minutes. Flip the fish and cover the whole fish with the sauce.
- To serve, place the cauliflower in the bowl, followed by the sea bass, then the veggies and finished off with the sauce. Enjoy!
Notes
Nutrition is an estimate per serving.
Nutrition
Calories: 220kcal | Carbohydrates: 9g | Protein: 23g | Fat: 7g