1/4 cup low-sodium soy sauce
2 ounces mirin (Japanese wine) - (abt 1/4 cup)
1/4 cup unpacked brown sugar
4 pieces ginger root - (1" each)
4 medium scallions
1 pound sea bass fillets (black bass), cut several pieces
2 cup cooked white rice
Directions: one line for each direction. When saved the lines will be numbered.
In a large soup pot, stir together soy sauce, mirin, sugar, ginger and 3 scallions. Bring to a simmer over medium-high heat.
Carefully place fish in pot and simmer for 5 minutes. Reduce heat to very low and cook for 5 minutes more.
Spoon rice onto each of four plates. Lift fish out of poaching liquid and divide amongst plates. Spoon a little poaching liquid over each serving and sprinkle with remaining scallions.
This recipe yields 4 servings; 3 ounces of fish and 1/2 cup of rice per serving.
PointsŪ Value: 6
Comments: Our bass is infused with the spicy taste of fresh ginger. Look for an unwrinkled, smooth-skinned piece of ginger for the most optimal flavor.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 134
Calories from Fat 2.0%
Total Fat
trace
Cholesterol
0mg
Sodium
604mg
Carbohydrate
29g
Dietary Fiber
1g
Protein
4g
Exchanges: 1 1/2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* Weight Watchers at http://www.weightwatchers.com
