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Cantonese-Style
Steamed Bass
This sweet and spicy play on the traditional style
uses individual llets for easy preparation.
Makes 2 servings
2 teaspoons granulated sugar
¼ cup plus 2 teaspoons mirin, divided
1 large garlic clove, finely chopped
1 1-inch piece of fresh ginger, peeled and
finely chopped
1 green onion, thinly sliced
1 chili pepper, like serrano or Fresno,
thinly sliced
1 baby bok choy, rinsed, cleaned and
quartered
2 sea bass fillets, about ½ pound each
¼ cup grapeseed oil
2 teaspoons soy sauce, reduced sodium
1 teaspoon sesame oil
Lime wedges, cilantro (optional for
garnish)
1. In a small bowl, stir together sugar, ¼ cup of
mirin, garlic, ginger, onion and pepper. Set
aside.
2. Put the bok choy onto the tray inside the
steamer. Secure lid. Select Vegetable, set
timer to 8 minutes and press Start. When timer
expires, divide bok choy evenly between two
serving plates.
3. Rinse the sea bass llets and place onto
the tray inside the steamer. Drizzle each
with a teaspoon of the remaining mirin and
replace lid. Select Seafood, set timer to 10
to 12 minutes depending on the thickness of
the llets and press Start. While the sh is
cooking, put the grapeseed oil into a small
saucepan and place over medium-high heat.
Once oil is hot, add the reserved mirin mixture
and stir over heat until boiling.
4. When timer expires, remove bass and place
each llet over the bed of bok choy on
prepared serving plates. Drizzle each with
1 teaspoon of soy sauce and ½ teaspoon
sesame oil. Spoon the chili-ginger sauce
evenly over the sh on each plate.
5. Serve immediately. If desired, garnish with
cilantro and a squeeze of lime.
Nutritional information per serving:
Calories 395 (44% from fat) • carb. 23g • pro. 33g
• chol. 70mg • fat 19g • sat. fat 3g • sod. 559mg
calc. 60mg • fiber 1g
Asian Chicken Salad
Vietnamese avors are the inspiration for this
fresh and avorful chicken salad.
Makes 5 cups
2 tablespoons fresh lime juice
1 tablespoon sriracha sauce
½ teaspoon fish sauce
4 tablespoons grapeseed or vegetable oil
4 cups steamed chicken*, cut into small
cubes
½ cup julienne-cut carrot
(about 1 medium)
1 cup julienne-cut red cabbage (about 1
small wedge from a medium head)
½ cup fresh mint leaves, chopped
½ cup fresh cilantro leaves, chopped
*See steaming guide on page 8 for directions.
1. Put the lime juice, sriracha, sh sauce and oil
together into a large mixing bowl and stir.
2. Stir together the chicken, carrot, cabbage, mint
and cilantro. Toss to thoroughly combine.
3. Taste and adjust seasoning as desired.
Nutritional information per serving (based on 10 servings):
Calories 144 (46% from fat) • carb. 3g • pro. 17g
• chol. 43mg • fat 7g • sat. fat 1g • sod. 74mg
• calc. 40mg • fiber 1g
17
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