Ingredients Jump to Instructions ↓

  1. 1/2 cup(s) reduced-sodium soy sauce

  2. 2 tablespoon(s) toasted sesame oil

  3. 2 clove(s) garlic , finely chopped 2 tablespoon(s) honey

  4. 1 tablespoon(s) fresh gingerroot , grated 667 cup(s) fresh cilantro , finely chopped 5 cup(s) fresh mint , finely chopped 8 (6-ounce) sea-bass fillets

  5. 3 cup(s) thinly sliced napa cabbage

  6. 1 cup(s) snow peas , cut in half on the bias

  7. 1 large carrot , cut into thin slices on the bias

  8. 1 small yellow pepper , seeded and thinly sliced

  9. 2 green onions , cut into thin slices on the bias Sesame seeds ,

Instructions Jump to Ingredients ↑

  1. Prepare Dipping Sauce: In a small bowl, stir together soy sauce, sesame oil, garlic, honey, and gingerroot. Cover and set aside.

  2. In a large shallow dish, combine cilantro and mint. Brush 2 tablespoons dipping sauce on the fillets. Dredge them in the herb mixture, patting to coat all sides.

  3. Heat oven to 200 degrees F. Heat a large nonstick skillet over medium-high heat. Spray skillet with vegetable-oil cooking spray. Place several fish fillets in skillet and cook until lightly browned -- about 3 to 4 minutes. Turn fillets over and cook just until cooked through -- about 3 to 4 minutes more. Transfer fillets to baking dish and keep warm in the oven. Repeat process with remaining fillets.

  4. In the same skillet, heat 1 tablespoon of dipping sauce over medium heat. Add cabbage, snow peas, carrot, bell pepper, and green onions. Stir-fry until vegetables soften -- about 2 minutes. Transfer fillets to plates. Divide vegetables among them and serve with dipping sauce. Sprinkle vegetables with sesame seeds if desired.


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