Steamed Bali-Style Sea Bass

Yield: 4 servings (serving size: 1 fillet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 310
  • Calories from fat: 37%
  • Fat: 12.8g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 3g
  • Protein: 34.8g
  • Carbohydrate: 14g
  • Fiber: 1.3g
  • Cholesterol: 116mg
  • Iron: 3.6mg
  • Sodium: 300mg
  • Calcium: 187mg


  • 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)


  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.
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