Asian Steamed Sea Bass with Swiss Chard and Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 247.2
- Total Fat: 4.4 g
- Cholesterol: 52.6 mg
- Sodium: 924.4 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 2.6 g
- Protein: 28.4 g
View full nutritional breakdown of Asian Steamed Sea Bass with Swiss Chard and Rice calories by ingredient
Introduction
Sea bass, chard and scallions from the GreenMarket. Sea bass, chard and scallions from the GreenMarket.Number of Servings: 4
Ingredients
-
3 medium (4-1/8" long) Scallions, raw
3 slices (1" dia) Ginger Root
2 cup (8 fl oz) Water, tap
56.7 grams Fresh Chives
2 cup, chopped Swiss Chard
14 oz Sea Bass (fish)
2 serving Indian, Aromatic Basmati Rice, aprox 3/4 cup
.33 tbsp Eden Selected Toasted Sesame Oil
.13 tbsp Chili Oil (by FRESHSTART467)
.5 tbsp Fish Sauce
2 serving Clove of Garlic (by BCOH1478)
2 tbsp Soy sauce (tamari)
Directions
Cook rice.
Chop 2 scallions, roast 3 scallions
Make 5 slices of ginger, Julienne 3 slices
Salt sea bass inside and out and let sit for an hour in refrigerator
Heat water, chives, whole garlic cloves and one ginger slice in the wok until it comes to a slow boil.
After fish has sat for an hour, pat dry,
Fill cavity with roasted scallion,
Place chard leaves in one part of steamer and steam for 10 to 12 min.
Remove and set aside
Place chard stems which have been sliced along their length and cut across to appropriate serving sizes.
Line the other part of bamboo steamer with chard leaves and fish.
Steam the stems for 5 to 7 minutes
Add the second part of steamer with fish
Continue to steam for 12 to 14 minutes until both fish and stems are done.
Place the fish on a plate, remove top portion of fish, then remove skeleton and serve fish portions.
Serve the fish, rice and greens.
Serving Size: 4
Chop 2 scallions, roast 3 scallions
Make 5 slices of ginger, Julienne 3 slices
Salt sea bass inside and out and let sit for an hour in refrigerator
Heat water, chives, whole garlic cloves and one ginger slice in the wok until it comes to a slow boil.
After fish has sat for an hour, pat dry,
Fill cavity with roasted scallion,
Place chard leaves in one part of steamer and steam for 10 to 12 min.
Remove and set aside
Place chard stems which have been sliced along their length and cut across to appropriate serving sizes.
Line the other part of bamboo steamer with chard leaves and fish.
Steam the stems for 5 to 7 minutes
Add the second part of steamer with fish
Continue to steam for 12 to 14 minutes until both fish and stems are done.
Place the fish on a plate, remove top portion of fish, then remove skeleton and serve fish portions.
Serve the fish, rice and greens.
Serving Size: 4
