Thai-Style Sea Bass
Ginger-Marinated Cucumbers & Carrots
Ingredients
- 4 (5- to 6-oz) fresh or frozen skinless sea bass fillets
- ¼ tsp salt
- ½ cup lime juice
- 2 Tbsp fish sauce or soy sauce
- 1 Tbsp toasted sesame oil
- 6 cloves garlic, minced
- 1 tsp sugar
- 1 tsp grated fresh ginger
- ¼ tsp crushed red pepper
- 2 cups hot cooked rice noodles or rice
- Snipped fresh cilantro (optional)
Instructions
- Thaw fish, if frozen. Rinse fish; pat dry. Measure thickness of fish; sprinkle with salt. Place fish in a resealable plastic bag set in a shallow dish.
- For marinade, in a bowl combine next seven ingredients (through crushed red pepper). Pour half of the marinade over fish. Seal bag; turn to coat. Marinate in the refrigerator 1 hour, turning bag occasionally. Cover; chill remaining marinade until ready to serve.
- Drain fish, discarding marinade. Grease grill rack. Grill fish, uncovered, over medium 4 to 6 minutes per ½-inch thickness or just until fish flakes, turning once. To serve, drizzle remaining marinade over fish and rice noodles and, if desired, sprinkle with cilantro.
Side Dish Ingredients
- ¼ cup seasoned rice vinegar
- ¼ cup mirin (sweet cooking rice wine)
- ¼ cup packed brown sugar
- 2 tsp grated fresh ginger
- 1 large English cucumber (about 12 oz), peeled, if desired, and thinly sliced
- ½ cup shredded carrots
- ¼ cup thinly sliced red onion
Side Dish Instructions
- In a medium bowl combine vinegar, mirin, sugar, and ginger. Stir in cucumber, onion, and carrots. Cover; chill 30 minutes. Serve with a slotted spoon.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
270
|
115
|
385
|
| Fat (g) | 6 | 0 | 6 |
| Sat. Fat (g) | 1 | 0 | 1 |
| Protein (g) | 28 | 1 | 29 |
| Carb (g) | 26 | 30 | 56 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 781 | 173 | 954 |
Better Homes and Gardens Meal Plan
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