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Steamed Bali-Style Sea Bass

Yield 4 servings (serving size: 1 fillet)

Ingredients

  • 2 teaspoons vegetable oil
  • 1 2/3 cups diced shallots (about 4 large shallots)
  • 1 tablespoon bottled minced fresh ginger
  • 1/2 teaspoon Thai chili paste
  • 1/4 teaspoon salt
  • 10 macadamia nuts (about 3/4 ounce)
  • 1 plum tomato, quartered
  • 1 garlic clove, peeled
  • 2 cups trimmed watercress, coarsely chopped
  • 4 (6-ounce) sea bass fillets (about 1 inch thick)

Nutrition Information

  • calories 310
  • caloriesfromfat 37 %
  • fat 12.8 g
  • satfat 2.4 g
  • monofat 6.3 g
  • polyfat 3 g
  • protein 34.8 g
  • carbohydrate 14 g
  • fiber 1.3 g
  • cholesterol 116 mg
  • iron 3.6 mg
  • sodium 300 mg
  • calcium 187 mg

How to Make It

  1. Heat oil in a medium nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes. Remove from heat.

  2. Place shallot mixture, ginger, and next 5 ingredients (ginger through garlic) in a food processor; pulse until coarsely blended. Set aside.

  3. Arrange watercress on a large sheet of foil. Arrange fillets on top of watercress; spread shallot mixture over fillets. Fold foil over fish to form a packet; loosely seal. Place packet in the bottom of a bamboo steamer. Cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam fillets 15 minutes or until fish flakes easily when flaked with a fork.