Oven-Steamed Bass with Thai-Style Vegetables
Certainly for those who will partake of it, as well as for the person who prepared it, there is an undeniable thrill that comes when a whole cooked fish, fragrant and beautifully garnished, arrives at the dinner table.
1/4 cup water
4 cloves garlic, peeled
2 tablespoons coarsely chopped fresh ginger
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon rice wine vinegar
4 anchovy fillets or 1-1/2 tablespoons anchovy paste
2 cups small broccoli florets
4 large carrots, cut into long, slender sticks
8 scallions, cut into 2-inch lengths
1/2 pound fresh shiitake mushrooms, stems discarded and caps cut into 1/2-inch slices
2 large jalapeño peppers, cut into thin slivers
2 whole black bass or striped bass (1 pound each)
1/2 cup cilantro sprigs, for garnish
1 Preheat the oven to 450°F.
2 Place the water, garlic, ginger, soy sauce, honey, vinegar and anchovies in a food processor. Process until the ingredients are finely minced.
3 In the bottom of a broiler pan or in a large roasting pan, place the broccoli, carrots, scallions, mushrooms, and jalapeño peppers. Toss to combine the ingredients and then drizzle with half of the soy sauce mixture.
4 Place the fish on top of the vegetables and drizzle with the remaining soy sauce mixture. Cover with foil and bake 25 to 30 minutes, or until the fish just flakes when tested with a fork.
5 Transfer the fish, vegetables, and cooking juices to a heated platter. Garnish with the cilantro sprigs. Makes 4 servings
Makes Makes 4 servings servings.
Per serving: 151 calories, 1.1g total fat (0.2g saturated), 3.7mg cholesterol, 5.1g dietary fiber, 31g carbohydrate, 8g protein, 404mg sodium.