Steamed Bali-Style Sea Bass

Ingredients

  • 4 (6-ounce) sea bass fillets (about 1 inch thick)
  • ½ teaspoon Thai chili paste
  • 4 (6-ounce) sea bass fillets (about 1 inch thick)
  • 2 cups trimmed watercress, coarsely chopped
  • 1 tablespoon bottled minced fresh ginger
  • ¼ teaspoon salt
  • ¼ teaspoon salt
  • + 13 more ingredients
    • 1 garlic clove, peeled
    • ½ teaspoon Thai chili paste
    • 1 plum tomato, quartered
    • 1 2/3 cups diced shallots (about 4 large shallots)
    • 2 teaspoons vegetable oil
    • 2 cups trimmed watercress, coarsely chopped
    • 1 plum tomato, quartered
    • 1 garlic clove, peeled
    • 2 teaspoons vegetable oil
    • 10 macadamia nuts (about 3/4 ounce)
    • 1 tablespoon bottled minced fresh ginger
    • 1 2/3 cups diced shallots (about 4 large shallots)
    • 10 macadamia nuts (about 3/4 ounce)

Heat oil in a medium nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Remove from heat. Place shallot mixture, ginger, and next 5 ingredients (ginger through garlic) in a food processor; pulse until coarsely blended. Set aside. Arrange watercress on a large sheet of foil. Ar...

View full recipe at My Recipes

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