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Chilean Sea Bass Poached in Spicy Soy Sauce

73

New York Times

Recipe byNew York Times

Imagine delicious home-cooked meals curated by culinary pros respected the world over. Look no further than meal kits from New... more.

Chilean Sea Bass Poached in Spicy Soy Saucewith Baby Bok Choy and Jasmine Rice

73
DifficultyEasy
SpicinessMild
Cook Time45 mins

Poaching fish in a mixture of soy sauce and water is a simple, fast method that adds gorgeous flavor to fillets, which emerge moist and succulent. It is also flexible and forgiving, with a cooking liquid that can accommodate a host of seasonings. Here those seasonings are sugar (to cut the saltiness of the soy sauce), scallions and a dried chili pepper. Serve on top of rice, garnished with the cooking liquid and the scallions. 

American
Gourmet
New York Times

Recipe byNew York Times

Imagine delicious home-cooked meals curated by culinary pros respected the world over. Look no further than meal kits from New... more.

Suggested Pairings

Vinho Verde

Saison

Ingredients

  • Tamari Sauce
  • Jasmine Rice
  • Sugar
  • Dried Red Chile
  • Green Onion
  • Baby Bok Choy
  • Chilean Sea Bass Fillet

From Your Kitchen

  • Extra Ingredients
  • Salt
  • Black Pepper
  • Vegetable Oil
  • Equipment
  • Large Sauté Pan
  • Medium Sauce Pot with Lid
  • Medium Sauté Pan

Allergens

  • Soy
  • Fish

Nutrition Facts

  • Nutrition Facts

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