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Nutrition Facts
Servings per recipe
Calories% Daily Values
- Energy 60 kcal 3 %
- Fat 2 g 3 %
- Saturated 1 g 5 %
- Carbs 3 g 1 %
- Fiber 1 g 3 %
- Protein 8 g 15 %
- Cholesterol 29 mg 10 %
- Sodium 181 mg 8 %
- Calcium 16 mg 2 %
- Magnesium 25 mg 6 %
- Potassium 207 mg 4 %
- Iron 1 mg 6 %
- Zinc 0 mg 4 %
- Phosphorus 104 mg 15 %
- Vitamin A 13 µg 1 %
- Vitamin C 2 mg 3 %
- Thiamin (B1) 0 mg 4 %
- Riboflavin (B2) 0 mg 5 %
- Niacin (B3) 2 mg 10 %
- Vitamin B6 0 mg 14 %
- Folate equivalent (total) 14 µg 4 %
- Vitamin B12 1 µg 58 %
- Vitamin D 0 µg 0 %
- Vitamin E 0 mg 0 %
- Vitamin K 6 µg 5 %
Sea Bass Steamed with Lemongrass and Chile-Coconut Broth
Ingredients
- ½ cup bottled clam juice
- ½ cup dry sherry
- 2 tablespoons plus 2 teaspoons soy sauce
- ½ cup unsweetened coconut milk
- 2 or 3 lemongrass stalks, crushed (see Note)
- 2 tablespoons peeled, minced ginger
- 1 dried chile or ¼ teaspoon crushed red pepper flakes
- ¼ cup chopped scallions, plus more for serving
- 12 large shiitake mushrooms, stems removed and discarded
- 1 small bok choy, halved and sliced lengthwise into wedges
- 1 tablespoon Thai red curry paste, or to taste (many supermarket brands are available)
- Lettuce leaves, for lining the steamer basket
- Four 8-ounce boneless sea bass or striped bass fillets, skin on
- Fine sea salt
- Freshly ground black pepper
- Coconut-Scented Basmati Rice
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