April 8th, 2012
Recipe Developed by Paula Bowman
Bring a large pot of salted water to a boil that is large enough for a bamboo steamer to fit tightly overtop. Line steamer with parchment or a large heatproof plate, season bass with salt and pepper and arrange fish in steamer basket. Sprinkle with ginger slices and set aside. Blanch green beans and broccoli separately in boiling water until tender-crisp, about 2 minutes. Use a slotted spoon to remove vegetables from pot and transfer to ice water. Drain; dry on paper towels and set aside. Drain all but 2 to 3 inches of boiling water from pot. Return to heat and place steamer on top of boiling water. Cover and steam until fish is cooked through, about 7 to 8 minutes per inch of thickness.
Meanwhile, combine soy sauce, mirin, sugar and sesame oil in a small bowl and set aside. Toast sesame seeds in a large dry skillet set over medium heat, stirring until golden brown. Transfer to a plate, return skillet to medium-high heat and add canola oil. Add onions, and cook until translucent, about 3 minutes. Add garlic and blanched vegetables and cook, stirring until fragrant, about 1 minute. Add soy sauce mixture and cook for 1 minute more. To serve, discard ginger slices from fish and arrange fillets on 4 plates. Serve with vegetables and sesame sauce and sprinkle with sesame seeds.
Based on 4 servings: 341 calories, 14 g fat, 33 g protein, 3 g fiber, 18 g carbohydrates. Excellent source of magnesium, vitamin C, thiamine, niacin, vitamin B6 and B12. Good source of iron and folate.