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Sake Sea Bass
I’ll be honest, not that I am not usually, but, I really find it difficult to eat in a healthy manner. I mean, I eat healthy portions and I use healthy ingredients, but more often than not, those healthy ingredients are besieged by an onslaught of fat; be it cream, pork fat, butter, you know that really tasty stuff. I need like a fat-equals-flavor twelve step program.
We have made a huge change since my last few conversations with my internist. I got the usual lecture; less of this, more of that, cut that out completely, I can’t believe you actually DO that! So, I have spent time on the interweb Googling, and Googling until I found various methodologies and theories. So after much pondering and sleepless nights, I conversed with the wife and after many a negotiation and critical thought I had an epiphany. We’ll incorporate muh… modum… um… *sigh*
It seems we were actually doing that with the healthy stuff; moderating it when it should be the other way around. So call it a reverse healthy culinary application. I do.
Most of the meals that I have been preparing in this new health conscious manner have been purely experimental and not yet ready for the blog. I still have a nice uber-caloric comfort meal from time to time, it’s just that the ratio has changed.
With this meal, I had to share. I saw a recipe for sake sea bass in the May issue of Gourmet magazine and I thought, this looks healthy and flavorful. So I decided to give it a try. I only used the recipe as a guide and I can attest that this is a great launching pad for any type of improvisation that you can think of.
I decided to place a few shitake mushrooms at the bottom of the parchment paper topped with a 5-6 oz sea bass fillet that had been seasoned with salt and pepper.
The bass was then topped with a sake wine, soy sauce, red pepper flake mixture. I used enough of this for each pouch to come up to about halfway of the fillet. The finishing touch was a kiss of some shaved ginger, minced garlic, and scallions. Each pouch was tied with kitchen twine, placed on a baking sheet, then into a pre-heated 400 degree-f oven to 12-15 minutes. The parchment enclosure makes for a nice steaming vessel and the fillets were perfectly done. They were flaky, juicy, and full of flavor, with NO FAT!!!
Not this Sake Sea Bass must have tasted delicious. Sake add sweetness too.
If only we could find healthy meals that taste as good as this one, every time without fail, then that word wouldn't seem so bad.
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