Thai-Style Steamed Whole Fish with Vegetables
There is an undeniable thrill for both the diners and the cook when a whole cooked fish, fragrant and beautifully garnished, arrives at the dinner table.
  • 1/4 cup chicken broth, canned or homemade
  • 2 tablespoons coarsely chopped fresh ginger
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 4 anchovy fillets or 1-1/2 tablespoons anchovy paste
  • 4 garlic cloves, peeled
  • 2 cups (packed) sliced broccoli rabe (2-inch lengths)
  • 4 large carrots, cut into long, slender sticks
  • 8 scallions, cut into 2-inch lengths
  • 1/2 pound fresh shiitake mushrooms, stemmed and caps cut into 1/2-inch-thick slices
  • 2 large fresh jalapeno peppers, cut into thin slivers, some seeds removed
  • 2 whole black bass or striped bass (1 pound each)
  • 1/2 cup cilantro sprigs

1. Preheat oven to 450°F.

2. Place chicken broth, ginger, soy sauce, honey, vinegar and anchovies in food processor. With machine running, drop garlic cloves through feed tube and process until ingredients are finely minced.

3. In bottom of a broiler pan or in large roasting pan, place broccoli rabe, carrots, scallions, mushrooms and jalapeno peppers. Toss to combine ingredients and then drizzle with half of soy sauce mixture.

4. Place fish on top of vegetables and drizzle with remaining soy sauce mixture. Cover with foil and bake 25 to 30 minutes, or until fish flakes easily near the bone.

5. Transfer fish, vegetables and cooking juices to a heated platter; garnish with cilantro sprigs and serve.

Nutritional Information
Per serving: 213 calories, 3.4g total fat, 0.7g saturated fat, 0.8g monounsaturated fat, 1.1g polyunsaturated fat, 6g dietary fiber, 23g protein, 24g carbohydrate, 80mg cholesterol, 492mg sodium.
Good source of: beta-carotene, fiber, potassium, vitamin B12, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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