The secret to cooking a whole fish is to have an awesome fishmonger nearby who will clean and gut it for you.
This fish reminds me of my Taiwanese grandma’s cooking: the aroma of the rice wine, teased with the smell of ginger and whatever herb she decides to use that day. The only difference is, she usually steams whole fish. This recipe is just as tender and flaky, and I think it’s much faster than steaming!
Lightly score the fish with 2-3 slashes one each side. Rub with salt and white pepper on top of the fish.
Heat vegetable oil in a large skillet or wok, enough to fit the whole fish, over medium-high heat. Once the oil starts to sizzle, gently place the fish. Cook until gently browned on the bottom, 3 to 4 minutes. Flip the fish over and brown the opposite side. Once fully cooked, transfer the fish carefully to a serving platter.
In the same pan, add the ginger, garlic, and chilies; stir until fragrant, about 10 seconds. Add the rice wine and bring to a boil. Stir in the sugar and soy sauce until the sugar is dissolved. Stir in half of the basil and remove from the heat. Pour the sauce over the plated fish. Garnish with the remaining basil leaves and serve immediately.
Postworkout Sea Bass Recovery Burger with homemade beet chips. Perfect way to reward the body after a grueling workout. (traduccion abajo)
Ingredients:
6oz corvina sea bass
1 whole wheat burger bun
½ cup mache rosette (or you can use spinach)
orange tomato slices
½ small Hass avocado
½ oz Goat cheese
¾ beet baked into chips
Sea bass seasoned with garlic, pepper and onion powder and cooked in a skillet using spray coconut oil.
Instructions for beet chips:
Set oven between 350F - 375F.
Slice beets into thin pieces using a mandolin
Spray a pan with olive oil and places slices on the pan.
Spray the slices of beet and sprinkle with garlic and hint of sea salt.
Bake in the oven for about 8-10 minutes until sides turn brown.
Flip the pieces over. Bake for another 7 - 9 minutes.
Remove from the oven and set the chips on a grill so they can dry and harden.
Approx macros: 506 calories, 41g protein, 42g carbs, 20g fat. To reduce calories, use less fish, use low-calorie bread and/or remove the avocado. Boom.
Hamburguesa de Corvina para después del entrenamiento con chips de remolacha. De manera perfecta para recompensar el cuerpo después de un entrenamiento agotador.
Ingredientes:
6 oz corvina róbalo
1 pan hamburguesa de trigo integral
½ taza de mache roseta (o puedes usar espinaca)
rodajas de tomate color naranja
½ aguacate Hass de tamaño pequeño
½ onzas de queso de cabra
¾ de remolacha cocida como chips
Corvina sazonada con ajo en polvo, la pimienta y la cebolla y se cocina en una sartén con aceite de coco aerosol.
Instrucciones para los chips de remolacha:
Poner el horno entre 350F - 375F.
Cortar las remolachas en trozos delgados usando una mandolina
Rociar una sartén con aceite de oliva y colocar las rodajas en la sartén.
Rociar las rodajas de remolacha y espolvorear con ajo y un toque de sal marina.
Cocer en el horno durante unos 8-10 minutos hasta que los lados se vuelven marrones.
Voltear las piezas. Hornear durante otros 7 - 9 minutos.
Retirar del horno y colocar los chips en una parrilla para que se sequen y se endurezcan.
Macros Aprox: 506 calorías, 41g de proteínas, 42g de carbohidratos, 20g de grasas. Para reducir las calorías, consumir menos pescado, usa pan bajo en calorías y / o eliminar el aguacate. Bum.
