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Sea Bass with Ginger, Mushrooms & Asparagus

Sirve: 
2 servings
Pieza: 
Unidad de 1 Qt. (0,9 L) con Tapa
Unidad con Tapa de 2,8 L (3 Qt.)
Cesta Culinaria de 2,5 Qt. (1,49L)
Valora: 
Contribuido por: 
Chef Sergio Corbia

Ingredientes

Descripción de la Receta: 

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
Preparación : 
  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.
Consejos: 
  • Can use extra ginger for taste.
  • Can substitute Bragg Liquid Amino in place of soy sauce.
Información nutricional por ración
Calorías: 
275
Grasa Total: 
10g
Grasa Saturada: 
2g
Colesterol: 
45mg
Sodio: 
2810mg
Carbohidratos: 
20g
Fibra Dietética: 
6g
Azúcar: 
6g
Proteína: 
30g

Preparación

Consejos

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