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Fish in Asian Broth

I mentioned this recipe a while back and promised that’d share it. So last night, as I made this Fish in Asian Broth, I tried to capture a little of it on film too. This is one of my favorite dinner recipes … easy, healthy and absolutely delicious! You can use any white, fluffy fish, but I like it best with Chilean Sea Bass!

Fish in Asian Broth

Fish in Asian Broth

Ingredients

  • 4 tbsp. sesame oil
  • 1 cup chopped shrimp with tails, plus 4 whole, peeled and deveined
  • 1 cup chopped scallops, plus 4 whole
  • 4 shallots, chopped
  • 6 cloves garlic, chopped
  • 1/2 cup mirin
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 16 oz. water
  • 1 1/4 cups cilantro leaves, chopped
  • 1/2 cup basil leaves, chopped
  • 3 green onions, chopped
  • 1/2 carrot, chopped
  • 4 (6-ounce) barramundi, tilapia or sea bass fillets
  • Salt and pepper
  • 1 tbsp. wasabi powder
  • 1 tsp. Sriracha (or other hot chili sauce)

Instructions

  1. In a large saute pan, heat 3 tablespoons sesame oil over medium heat.
  2. Add the chopped shrimp, chopped scallops, shallots and garlic.
  3. Cook until lightly golden.
  4. Add the mirin, soy sauce, rice vinegar and simmer about 5 minutes.
  5. Stir in the water and 1 cup cilantro and bring to a boil.
  6. Lower the heat and simmer the broth until reduced by 1/3, about 20 minutes.
  7. Strain liquid and discard solids.
  8. Reserve the liquid.
  9. Preheat grill or grill pan.
  10. Combine the remaining cilantro, the basil, green onions and carrot in a bowl. Set aside.
  11. Season the fillets with salt and pepper. Grill until tender and flakes easily. Set aside.
  12. In a small bowl, toss the whole shrimp and scallops in wasabi and season with salt and pepper. In a medium saute pan, heat remaining 1 tablespoon sesame oil over medium heat. Cook the whole shrimp and scallops until golden on both sides. Set aside.
  13. Place 1/4 teaspoon of the chili sauce in the bottom of each soup bowl.
  14. Ladle some of the broth into each bowl.
  15. Stir to gently mix the broth and the chili sauce.
  16. Lay 1 fillet of fish into the broth, then surround the fish with 1 shrimp and 1 scallop.
  17. Garnish with chopped cilantro, basil, green onions and carrot mixture.
  18. Serve immediately.
http://www.plankblog.com/cooking/fish-asian-broth/

2 Comments

  1. Looks scrumptious ❣️ Thank you. Will be trying very soon. Hugs ❌⭕️

  2. Nancy McCarthy

    Looks amazing! Thanks for sharing. My husband & I are on Day 22 of the Whole30 diet. This looks like something we can add to our recipes. I have thought about you through every step of this diet. The first week to 10 Days was a bit rough. I couldn’t imagine coffee without cream AND sugar so I went without it for 3 days, but then I had no energy & really needed the caffeine so I sucked it up & drank it black. Now I won’t go back. I actually like it….of course it has to be good coffee, not gas station coffee. We both are seeing & feeling a difference, which is so encouraging. We talk about how we will stick with it & stick to healthy eating from now on. Although I miss cereal, so I may have to work that in every so often. Any other healthy recipes you have would be great to see! Thanks again! ❤️

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