Sea Bass with Ginger, Mushrooms & Asparagus

Makes: 
2 servings
Utensil: 
1 Qt./.9 L Sauce Pan with Cover
3 Qt./2.8 L Sauce Pan with Cover
2.5 Qt. (1.49L) Culinary Basket
Rate Recipe: 
Contributed By: 
Chef Sergio Corbia

Ingredients

Recipe Description: 

An easy seafood recipe that is sure to delight the palate. Watch Chef Sergio prepare this one-dish meal.

1
sea bass fillet (approximately 6 ounces), skin removed
12
teaspoon
salt
(3
g)
12
teaspoon
black pepper
(1
g)
pinch of cayenne pepper
14
cup
ginger root, sliced, use Cone #4, divided
(24
g)
2
cups
mushrooms, sliced, use Cone #4
(140
g)
2
cups
asparagus, cut into 2-inch pieces
(268
g)
1 12
cups
water
(500
mL)
1
tablespoon
sesame oil
(15
mL)
12
cup
soy sauce, low sodium
(240
mL)
4
tablespoons
cilantro, chopped
(4
g)
8
scallions, sliced diagonally
Directions: 
  1. Rinse sea bass and sprinkle with salt, pepper and cayenne pepper.
  2. Line culinary basket with parchment paper and place fillet on paper. Top with 12 of ginger slices. cover with mushrooms, asparagus and remaining ginger.
  3. Place water in 3 Qt./2.8 L Sauce Pan and place culinary basket in pan and cover. Set heat on medium. When Vapo-Valve™ clicks, reduce heat to low and cook until done, approximately 10 - 12 minutes. When done, move pan to sink, remove culinary basket and drain in sink.
  4. Meanwhile, in 1 Qt./.9 L Sauce Pan over medium heat, heat oil and soy sauce for 1 - 2 minutes.
  5. Cut fillet in half and plate fish. Top with cilantro and scallions. Drizzle sesame oil-soy sauce over fish and surround with mushrooms and asparagus.
Tips: 
  • Can use extra ginger for taste.
  • Can substitute Bragg Liquid Amino in place of soy sauce.
Nutritional Information per Serving
Calories: 
275
Total Fat: 
10g
Saturated Fat: 
2g
Cholesterol: 
45mg
Sodium: 
2810mg
Total Carbs: 
20g
Dietary Fiber: 
6g
Sugar: 
6g
Protein: 
30g

Directions

Tips

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