From bold flavors to presentation, this take on a traditional dish is restaurant quality.
Makes 2 to 4 servings
1 garlic clove
1 inch piece of ginger, peeled
1 green onion
1 chili pepper, like serrano or Fresno
¼ cup plus 2 teaspoons mirin, divided
¼ cup vegetable oil
1 baby bok choy, quartered and cleaned
1 pound sea bass, cut into 2 or 4 individual fillets
1 pinch sea salt
1 cup jasmine rice
1½ cups water
Cilantro for garnish
Sliced radish for garnish
Nutritional information per serving (based on 2 servings): Calories 395 (44% from fat) • carb. 23g • pro. 33g • fat 19g • sat. fat 3g • Col. 70mg • sod. 559mg • calc. 60mg • fiber 1g
1. Insert the Metal Chopping Blade. Add the garlic clove and 1-inch piece of peeled ginger to the work bowl. Secure the Food Processor Lid.
2. The processor is set to chop for 15 seconds on Speed 12.
3. Replace the Metal Chopping Blade with the Slicing Disc adjusted to 2mm. Secure the Food Processor Lid.
4. Using the smallest feed tube, slice the green onion and serrano pepper together on Speed 12.
5. Remove and reserve in a small stainless bowl with ¼ cup of mirin. Stir together.
6. Put ¼ cup vegetable oil into the work bowl. Secure the Cooking Lid. The cooking time is set for 15 minutes at 285°F with no speed.
7. When time expires, add the reserved ingredients to the hot oil. The cooking time is set for an additional 3 minutes.
8. Remove and reserve sauce.
9. While sauce is cooking, place 2 sea bass fillets and then 1 quartered baby bok choy together in the Steam Basket. Season the sea bass fillets with a pinch of sea salt and drizzle each with a teaspoon of mirin.
10. Put 1 cup of jasmine rice and 1½ cups of water into the work bowl with the filled Steam Basket. Secure the Cooking Lid with the Steam Cap in place.
11. The cooking time is set for 8 minutes at 285°F with no speed.
12. The cooking time is set for 20 minutes at 210°F.
13. When time expires, let the rice and fish rest without removing the lid for 10 minutes.
14. Once rested, remove the Steam Basket. Serve the fish and bok choy on top of a bed of rice. Drizzle with the reserved sauce. Garnish with cilantro and sliced radishes if desired.