Creators
Samara Pardi
Description
This Poached Sea Bass recipe features tender fish paired with sautéed shiitake mushrooms and snap peas, all enhanced by a savory sauce of ginger, garlic, and dry white wine.
INGREDIENTS
Serves 4 people
Ingredient | Quantity | Notes |
Seabass | ||
Shiitake Mushrooms | 1 cup | halved |
Sugar Snap Peas | 1 1/2 cup | halved |
Green Onion | 4 stalk | chopped |
Ginger | 2 tbsp | fresh, minced |
Dry White Wine | 4 cup | |
Tamari | 1/2 cup | |
Garlic | 6 clove | minced |
Olive Oil | 6 tbsp | |
Salt | 1 tsp | or to taste |
Pepper | several grinds |
PREPARATION
- Heat 2 tbsp olive oil in a wide, heavy-bottomed saucepan. Add half of the garlic and all of the ginger and cook over medium heat for about a minute, until lightly browned.
- Add shiitakes and saute for about 4 minutes, then add snap peas and toss gently, cooking for another 4 minutes, until heated and slightly softened but still crisp to the bite. Transfer to small serving bowl and set aside, tented with some aluminum foil or a plate.
- In the same pan, add the remaining olive oil and garlic and saute for about a minute, until lightly browned.
- Add tamari and wine and simmer for about 2 minutes, until slightly reduced.
- Lay 2 sea bass filets into liquid and cover immediately. On medium heat, let fish poach for just about 5 minutes, until cooked through and flaky, then remove from pan with spatula.
- Throw green onions into liquid and simmer for about a minute, until slightly soft but still bright.
- Serve by dividing the shiitakes and snap peas onto two plates, then place filet on top and garnish with green onions and some remaining liquid from the pan.
SUGGESTIONS
- You may use another tender white fish in place of Sea Bass if it isn’t available. Halibut and Black Cod would work very well with the flavors in the dish.