Healing Heart Sea Bass Recipe by JANDRE
Cooking Instructions 1 Slice the carrots and mushrooms, chop the bok choy, and cut the ginger into planks. Pat the sea bass dry and season lightly with salt if desired. 2 Place the sea bass in a small pan. Surround it with the carrots, mushrooms, bok choy, and ginger. Pour in enough chicken bone broth to come halfway up the fish. Add kosher salt to fish and sprinkle around veggies 3 Add about 1 tsp of miso paste to the broth and stir gently to dissolve. Bring the pan to medium heat and cover. Let everything poach gently for 8–10 minutes, or until the fish is flaky and reaches an internal temp of 125°F. 4 Once cooked, drizzle in 1 tsp of toasted sesame oil for richness and aroma. 5 Transfer the fish to a bowl, arrange the veggies around it, ladle the broth over everything, and finish with a sprinkle of sesame seeds (optional). 1 Slice the carrots and mushrooms, chop the bok choy, and cut the ginger into planks. Pat the sea bass dry and season lightly with salt if desired. 1 Slice the carrots and mushrooms, chop the bok choy, and cut the ginger into planks. Pat the sea bass dry and season lightly with salt if desired. 2 Place the sea bass in a small pan. Surround it with the carrots, mushrooms, bok choy, and ginger. Pour in enough chicken bone broth to come halfway up the fish. Add kosher salt to fish and sprinkle around veggies 2 Place the sea bass in a small pan. Surround it with the carrots, mushrooms, bok choy, and ginger. Pour in enough chicken bone broth to come halfway up the fish. Add kosher salt to fish and sprinkle around veggies 3 Add about 1 tsp of miso paste to the broth and stir gently to dissolve. Bring the pan to medium heat and cover. Let everything poach gently for 8–10 minutes, or until the fish is flaky and reaches an internal temp of 125°F. 3 Add about 1 tsp of miso paste to the broth and stir gently to dissolve. Bring the pan to medium heat and cover. Let everything poach gently for 8–10 minutes, or until the fish is flaky and reaches an internal temp of 125°F. 4 Once cooked, drizzle in 1 tsp of toasted sesame oil for richness and aroma. 4 Once cooked, drizzle in 1 tsp of toasted sesame oil for richness and aroma. 5 Transfer the fish to a bowl, arrange the veggies around it, ladle the broth over everything, and finish with a sprinkle of sesame seeds (optional). 5 Transfer the fish to a bowl, arrange the veggies around it, ladle the broth over everything, and finish with a sprinkle of sesame seeds (optional). More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng Beef Enchiladas Chinese-Inspired Peachy Pulled Pork (Crockpot Collection) Easy Homemade Granola Low Carb No Bake Protein Cookies Vietnamese Tomato Egg-drop Soup | Canh Cà Trứng Beef Enchiladas Chinese-Inspired Peachy Pulled Pork (Crockpot Collection) Easy Homemade Granola Low Carb No Bake Protein Cookies Black jamun mojito Whole wheat flour masala puri Ragi roti Kesar mango steamed cake Jowar Bhakri and vegetable (Pendbhaji Bhakri) Rice Flour Idli (Instant) Creamy Mango Shake Chilli Oil Leftover carrot sa, fritters (pakoray) Whole Wheat Flour Pen Patra Black jamun mojito Whole wheat flour masala puri Ragi roti Kesar mango steamed cake Jowar Bhakri and vegetable (Pendbhaji Bhakri) Rice Flour Idli (Instant) Creamy Mango Shake Chilli Oil Leftover carrot sa, fritters (pakoray) Whole Wheat Flour Pen Patra