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A light and easy fish meal with delicious Asian flavor.
2 pounds sea bass, cubed
1/2 cup white miso
1/4 cup mirin
2 tablespoons Glicks Less Sodium Soy Sauce or low sodium tamari
2 tablespoons Gefen Honey
1 bunch broccolini
1 bundle string beans
4–5 cloves garlic
pinch of salt
2 cups basmati rice
1 and 1/2 cups water
10 ounces coconut milk
1 tablespoon salt
scallions, for garnish (optional)
Preheat oven to 375 degrees Fahrenheit.
In a bowl, mix ingredients for sauce well. Gently toss the sea bass cubes in the sauce.
Thread a few pieces onto each skewer, and place skewers on a large Gefen Parchment-lined baking sheet sprayed with olive oil. Bake until flaky, around 15 to 20 minutes.
Blanch until crisp and bright green, sprinkle with salt.
Blanch string beans until crisp.
Toss with roasted or sautéed garlic and its oil for extra flavor. Season with salt.
In a pot, place rice and top with liquid. Bring to a boil over high heat, then turn heat down to a bare simmer.
Cover the pot, and continue cooking about 15–18 minutes until liquid evaporates.
Garnish with scallions if desired.
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