Asian Seabass with Spaghetti Veg

Asian Steamed Seabass with Spaghetti Veg

Following on DR’s recent posts on the Paleo diet we’ve decided to go the Paleo direction with my recipes from now on. Although I’m no expert in this style of food it’s kinda similar to the way I eat myself although I do love me my grains! For all you Paleo enthusiasts out there make sure you shoot me off some suggestions if you have any and we’ll go from there.

Today’s recipe is a simple little dish that I make which I have to say is pretty easy and very tasty and as you can see looks the business.

Steaming liquid:
6 fluid oz mirin
6 fluid oz sake
2 tbps fresh ginger – minced
Place all ingredients in medium saute pan. Heat gently to let the flavors infuse.

4 x 4oz black sea bass portions

Vegetable Spaghetti:
2 medium zuchini (courgette)
2 medium yellow squash
2 medium carrot
1/2 cup low-sodium chicken / veg. broth
Drizzle olive oil
S&P to taste

To Prepare: slice all veg. lengthwise, 1/8 inch thick. Once sliced cut into thin strips like, you guessed it, spaghetti. I use a mandoline which is fairly readily available in kitchen supply stores or in Asian markets. It’ll make your life a lot easier so definitely look into getting one. Once all veg. are cut keep carrots separate as they’ll take longer to cook than the others. In a medium hot saute pan add drizzle of olive oil. Saute carrots for 1 minute.
Meanwhile season your fish with salt and white pepper and add to steaming liquid and cover. Steam the fish for 10-12 mins. approx or ’til firm to touch. To check whether the fish is cooked pierce the center of the fish with a small pairing knife. Remove and, very gently touch your top lip with the knife. If it’s hot you’re good to go.
Meanwhile while the fish is cooking, in a separate saute pan, add broth & carrots and bring to boil. Once boiling, reduce to simmer for 4 minutes approx until carrots begin to soften.
Next add zucchini, squash to carrots and cover. Season to taste. You want the spaghetti to still hold it’s shape so be careful not to cook the daylights out of it. All in all the veg should take 7-8 minutes to cook.

If you’re new to cooking fish or aren’t familiar with it, black sea bass is a great fish to use. It’s a mild oily white fish that doesn’t over-cook easily. This is a great starter dish for those of you looking to branch out. You could also use any sustainable firm white fish like Pacific Halibut or Pacific Cod although the cod will cook faster so keep an eye on it.

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  1. The food looks amazing!!!! My mouth is watering over looking at that fish. Also, I would like to add (in case I havn’t mentioned) your blog looks very clean and fresh and I love the look!!!!

  2. It looks great doesn’t it

    I just back from grocery shopping and am going to try making it for dinner tonight

  3. Hey guys, did you try the recipe out? And…..?
    DR- I’m expecting great things from you in the kitchen after all these recipes 😉

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