Sirve:
4 servings
Pieza:
Saladmaster Food Processor
4.5 Qt. Mini Braiser Pan with Cover (Limited Edition)
Contribuido por:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredientes
Descripción de la Receta:
Mild firm fleshed white fish and sturdy salmon pair well with this light and flavorful dish. Braising fish preserves flavor and nutrition, and is a quick cooking method. Use the delicious sauce to spoon over fish or accompany it with steamed rice.
1 1⁄2
pounds
black sea bass, halibut or other firm fleshed white fish
(680
g)
4
cloves
garlic, shredded, use Cone #1
1-
inch
piece fresh ginger, sliced into very thin slices
1⁄2
pound
fresh snow peas, trimmed
(227
g)
3⁄4
cup
scallions, chopped
(75
g)
2
tablespoons
naturally fermented soy sauce or tamari
(30
mL)
1
cup
water or fish stock
(180
mL)
1
tablespoon
white wine vinegar
(15
mL)
1
teaspoon
brown sugar
(3
g)
1
tablespoon
organic cornstarch or arrowroot
(8
g)
coconut oil spray
Preparación :
- Trim fish and sprinkle both sides with salt and pepper. Lightly spray one side of fish with coconut oil spray.
- Preheat pan over medium-high heat. When several drops of water sprinkled on pan skitter and dissipate, approximately 5 - 7 minutes, place fish (with side that has been sprayed with oil down) in pan in a single layer. Cook for 2 - 3 minutes, until browned. Carefully remove fish from pan and set aside on clean dish.
- Add sliced ginger, snow peas and half of scallions to pan and sauté for 3 - 4 minutes.
- Place fish back in pan, uncooked side down, on top of sautéed vegetables. Add any juices from fish.
- In a small bowl, mix together soy sauce, water, rice vinegar, sugar and cornstarch. Stir together. Pour sauce over fish.
- Place cover on pan. When Vapo-Valve™ begins to click steadily, reduce heat to low and cook for 5 - 7 minutes until fish is cooked through. Cooking time will vary depending on thickness and type of fish being used.
- Remove cover and add remaining chopped scallions. Serve fish warm with sauce and vegetables.
Consejos:
- Substitute snow peas for frozen peas; add to pan in the last 2 minutes of cooking.
- Serve fish and sauce with steamed rice, soba noodles or quinoa.
Preparación
Consejos
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