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Ingredientes
- 4 x 4 ounce Chilean sea bass fillets, skin off
- 2 Tbsp. Uncooked rice
- 4 whl cloves
- 1 tsp Leaves from 2 Earl Grey tea bags, removed from packets
- 1/4 tsp Light extra virgin olive oil with a dash of toasted sesame oil
- 1/2 tsp Light extra virgin olive oil with a dash of toasted sesame oil
- 1/4 c. Roughly minced fresh lemongrass
- 2 Tbsp. Finely minced fresh ginger root
- 1/4 c. Minced green onion, white bulb only
- Â Â Grated zest of 1/2 lime
- 3Â 3/4 c. Fish stock
- 1 pch freshly grnd sea salt
- 10 ounce Instant couscous
- 1 c. Reserved seasoned fish stock
- 1 Tbsp. Thinly sliced fresh ginger root
- 1/4 c. Thinly sliced fresh lemongrass
- 3 Tbsp. Freshly squeezed lime juice
- 1 Tbsp. Low sodium soy sauce
- 2 Tbsp. Light extra virgin olive oil
- 1/4 tsp Toasted sesame oil
- 2 Tbsp. Fresh coriander leaves
- 12 x Fresh mint leaves
- 2 tsp Arrowroot mixed with 4tsp reserved, (slurry) vinaigrette
- 1 x 5 inch piece fresh ginger root, sliced into 4 flat pcs lengthways, up to 6
- 2 x Green onions, sliced lengthways into thin pcs
- 1 x Red bell pepper, cut into long toothpick size strips
- 1/2 x English cucumber, cut into long thin strips
- 1 x Carrot, cut into long thin strips
- Â Â Mint leaves, sliced thinly
Direcciones
- The sea bass and tea smoke: rinse and pat dry the fish fillets with a paper towel. Cut 3 sheets of heavy duty aluminium foil into 15 inch squares. Roll the edges under to create a circle which fits in the bottom of a Dutch oven.
- The pot shouldn't be made of a light alloy or possibly alloy bonded to other metals. Cast iron, aluminium or possibly steel pans work fine. You should have a foil "saucer" about 5 inches in diameter. When the edge is rolled to about 1 inch high, stop and flatten the foil. Depress the centre to hold the smoke ingredients.
- In the depression of the aluminium foil saucer, sprinkle the rice on the bottom, the cloves and then the contents of the tea bags. Place the foil dish in the bottom of the Dutch oven, cover the pan tightly and cook over high heat till the ingredients in the foil start smoking, about 5 min.
- Brush a long-legged steamer basket with the extra virgin olive oil. Place the sea bass ion the steamer platform. Put into the Dutch oven over the smoke ingredients, cover, and continue smoking over high heat till cooked through, about 8 min. Remove from heat and let cold.
- The couscous: pour the oil into a medium saucepan and fry the lemongrass, ginger, green onion and lime zest for 2 min. Add in the stock and bring to a boil. Turn the heat down and simmer for 10 min to allow for infusion and reduction. Strain into a large measuring c. - you want to have 3 c. of liquid. Reserve 1 c. for the vinaigrette. Pour the remaining 2 c. back into the saucepan and bring back to a boil. Stir in the salt and couscous, cover, remove from the heat and let stand for 5 min.
- The vinaigrette: in a medium saucepan, combine the reserved stock, ginger and lemongrass and boil till reduced to 1/2 c., about 10 min. Strain into a blender jar. Add in the lime juice, soy sauce, extra virgin olive oil, sesame oil, coriander and mint leaves and whiz for 2 min to emulsify
- continued in part 2
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1869g | |
| Calories 1765 | |
| Calories from Fat 383 | 22% |
| Total Fat 43.43g | 54% |
| Saturated Fat 6.68g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 4468mg | 186% |
| Potassium 2439mg | 70% |
| Total Carbs 274.64g | 73% |
| Dietary Fiber 25.5g | 85% |
| Sugars 11.36g | 8% |
| Protein 66.73g | 107% |
