This a simple little dish that I make which I have to say is pretty easy and very tasty.
6 fluid oz mirin
6 fluid oz sake
2 tbsp fresh ginger – minced
Mix together in sauce pan with lid on medium heat ’til needed.
4 x 4oz black sea bass
2 medium zucchini (courgette)
2 medium yellow squash
2 medium carrot
1/2 cup chicken / veg. broth
drizzle olive oil
S&P to taste
To prepare, slice all veg. lengthwise, 1/8 inch thick. Once sliced cut into thin strips like, you guessed it, spaghetti. I use a mandoline which is fairly readily available in kitchen supply stores or in Asian markets. It’ll make your life a lot easier so definitely look into one.
Once all veg. are cut keep carrots separate as they’ll take longer to cook than the others.
In a medium hot saute pan add drizzle of olive oil. Saute carrots for 1 minute. Meanwhile season your fish with salt and white pepper and add to steaming liquid and cover. Steam the fish for 10-12 mins. approx or ’til firm. Add broth to your carrots and bring to boil. Once boiling, reduce to simmer. Add zucchini, squash and cover. Season to taste. You want the spaghetti to still hold it’s shape so be careful not to cook the shit out of it.
If you’re new to cooking fish or aren’t familiar with it, sea bass is a great fish to use. It’s a mild white fish that doesn’t over-cook easily. This is a great starter dish for those of you looking to branch out.
All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients.