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
Contributed By:
Chef Sergio Corbia
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
1⁄2
teaspoon
salt
(3
g)
1⁄2
teaspoon
black pepper
(1
g)
pinch of cayenne pepper
1⁄4
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 1⁄2
cups
water
(500
mL)
1
tablespoon
sesame oil
(15
mL)
1⁄2
cup
soy sauce, low sodium
(240
mL)
4
tablespoons
cilantro, chopped
(4
g)
8
scallions, sliced diagonally
Directions:
- Rinse sea bass and sprinkle with salt, pepper and cayenne pepper.
- Line culinary basket with parchment paper and place fillet on paper. Top with 1⁄2 of ginger slices. cover with mushrooms, asparagus and remaining ginger.
- 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.
- Meanwhile, in 1 Qt./.9 L Sauce Pan over medium heat, heat oil and soy sauce for 1 - 2 minutes.
- 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.