Japanese Sea Bass with Water Chestnuts Recipe

Serves/Makes: 4

Ingredients:

• 2 sea bass (grouper, cod or baramundi) steaks, about 10-12 ounces each
• 2 medium carrots, sliced
• 8 ounces water chestnuts, sliced
• 3 stalks asparagus, sliced
• 1 medium leek, sliced
• 8-10 leaves baby bok choy
• 1 small onion, sliced
• 1 teaspoon fresh thyme (4-5 sprigs)
• 3/4 cup dry sake

How to cook Japanese Sea Bass with Water Chestnuts:

• In a large saucepan, saute carrots in vegetable oil on medium heat 5 minutes.
• Add vegetables and thyme and stir fry 2 minutes.
• Pour sake over vegetables, then rest fish on top. Spoon some liquid over both sea bass steaks.
• Place lid firmly on pan, turn heat down to medium-low, and cook 15 minutes or until fish is cooked through. Fish should flake easily and appear bright white.
• Serve the steamed sea bass atop vegetables in shallow bowls.
• If desired, garnish with fresh, chopped chervil.

This recipe for Japanese Sea Bass with Water Chestnuts serves/makes: 4

Main Ingredient: Bass
Preparation Method: Steamed
Cuisine: Japanese