Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- a 1-inch piece fresh gingerroot
- 1 cup mirin*
- 1/2 cup sake kasu* (fermented lees of Japanese rice wine)
- 1/2 cup tamari* or soy sauce
- 1/4 cup white miso*
- 1/4 cup rice vinegar (not seasoned)
- 2 tablespoons packed brown sugar
- six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick)
- 1 tablespoon vegetable oil
- Accompaniment: Coconut Green Curry Sauce
- *available at Japanese markets and by mail order from Uwajimaya,tel. (800) 889-1928
Instructions
- Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
- Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
- Preheat oven to 400 °F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve sea bass with curry sauce.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Miso.
Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.
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