Recipe: Microwave-Steamed Sea Bass with Asparagus and Black Bean Sauce (serves 2)
Main Dishes - Fish, ShellfishMICROWAVE-STEAMED SEA BASS WITH
ASPARAGUS AND BLACK BEAN SAUCE
1 tablespoon Chinese black beans, rinsed and coarsely chopped*
1 tablespoon soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon Chinese rice wine or dry sherry
1 small garlic clove, minced
1 teaspoon minced fresh ginger
1 teaspoon vegetable oil
1 (10- to 14-ounce) fillet of skinless Pacific sea bass, striped bass or halibut, about 1 inch thick**
Salt to taste
1/2 bunch medium-thick asparagus, trimmed and cut into 2-inch lengths
steamed short- or medium-grain rice (to serve)
Combine the black beans, soy sauce, vinegar, wine, garlic, ginger and oil in a small bowl.
Lightly grease with vegetable oil an 8- or 9-inch square heatproof glass baking dish and place the fish in the middle of the dish. Fold under any thin portions of fillet to make the fish even in thickness. Season lightly with salt.
Place the asparagus around the fish. Drizzle the fish and asparagus with the sauce, then add 2 tablespoons water.
Wrap tightly with plastic wrap and cook in the microwave for 2 to 3 minutes on high power. (If your microwave is very powerful, you may want to check the fish after 1 minute.) Stir the asparagus, then continue cooking until the fish flakes and the asparagus is cooked through, 1 to 3 minutes longer. Serve at once.
Serve with steamed short- or medium-grain rice.
*"Not to be confused with the dried black legumes used in Latin American cooking, Chinese black beans are actually soybeans that have been fermented in salt. Just a few black beans will add pungent, salty, complex notes to a dish, making them a great shortcut. The beans are sold at Asian grocers and some supermarkets in bags, cans or jars. They do not have to be refrigerated even after you open them if they are kept tightly wrapped or in a closed container."
**Avoid Chilean sea bass, which is severely overfished.
Servings: 2
Adapted from source: The Working Cook: Fast and Fresh Meals for Busy People by Tara Duggan
ASPARAGUS AND BLACK BEAN SAUCE
1 tablespoon Chinese black beans, rinsed and coarsely chopped*
1 tablespoon soy sauce
1 teaspoon unseasoned rice vinegar
1 teaspoon Chinese rice wine or dry sherry
1 small garlic clove, minced
1 teaspoon minced fresh ginger
1 teaspoon vegetable oil
1 (10- to 14-ounce) fillet of skinless Pacific sea bass, striped bass or halibut, about 1 inch thick**
Salt to taste
1/2 bunch medium-thick asparagus, trimmed and cut into 2-inch lengths
steamed short- or medium-grain rice (to serve)
Combine the black beans, soy sauce, vinegar, wine, garlic, ginger and oil in a small bowl.
Lightly grease with vegetable oil an 8- or 9-inch square heatproof glass baking dish and place the fish in the middle of the dish. Fold under any thin portions of fillet to make the fish even in thickness. Season lightly with salt.
Place the asparagus around the fish. Drizzle the fish and asparagus with the sauce, then add 2 tablespoons water.
Wrap tightly with plastic wrap and cook in the microwave for 2 to 3 minutes on high power. (If your microwave is very powerful, you may want to check the fish after 1 minute.) Stir the asparagus, then continue cooking until the fish flakes and the asparagus is cooked through, 1 to 3 minutes longer. Serve at once.
Serve with steamed short- or medium-grain rice.
*"Not to be confused with the dried black legumes used in Latin American cooking, Chinese black beans are actually soybeans that have been fermented in salt. Just a few black beans will add pungent, salty, complex notes to a dish, making them a great shortcut. The beans are sold at Asian grocers and some supermarkets in bags, cans or jars. They do not have to be refrigerated even after you open them if they are kept tightly wrapped or in a closed container."
**Avoid Chilean sea bass, which is severely overfished.
Servings: 2
Adapted from source: The Working Cook: Fast and Fresh Meals for Busy People by Tara Duggan
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