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Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 packetsJump to Nutrition Facts
Prep Time:30 minsAdditional Time:30 minsTotal Time:1 hrServings:4Yield:4 packets
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:30 mins
Additional Time:
Total Time:1 hr
Total Time:
1 hr
Servings:4
Servings:
4
Yield:4 packets
Yield:
4 packets
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsBroth1teaspooncanola oil2clovesgarlic, minced1medium shallot, finely chopped1stalkfresh lemongrass, trimmed and thinly sliced2cupsbottled clam juice¾cupwater2tablespoonsunsweetened coconut milk2 ½teaspoonscurry powderPinch of sugarPinch of saltBass Packets8large leaves Savoy cabbage⅓cupfinely julienned carrot⅓cupfinely julienned fennel4shiitake mushrooms, stemmed and thinly sliced8fresh tarragon leaves1poundblack bass or red snapper, skinned and cut into 4 portions¼teaspoonsalt¼teaspoonground pepper1small tomato, seeded and cut into 1/4-inch-wide strips1scallion, white and light green parts only, thinly slicedJuice of 1/2 lime
Cook Mode(Keep screen awake)
Ingredients
Broth
1teaspooncanola oil
2clovesgarlic, minced
1medium shallot, finely chopped
1stalkfresh lemongrass, trimmed and thinly sliced
2cupsbottled clam juice
¾cupwater
2tablespoonsunsweetened coconut milk
2 ½teaspoonscurry powder
Pinch of sugar
Pinch of salt
Bass Packets
8large leaves Savoy cabbage
⅓cupfinely julienned carrot
⅓cupfinely julienned fennel
4shiitake mushrooms, stemmed and thinly sliced
8fresh tarragon leaves
1poundblack bass or red snapper, skinned and cut into 4 portions
¼teaspoonsalt
¼teaspoonground pepper
1small tomato, seeded and cut into 1/4-inch-wide strips
1scallion, white and light green parts only, thinly sliced
Juice of 1/2 lime
Directions
To prepare broth: Heat oil in a medium saucepan over medium-low heat. Add garlic, shallot and lemongrass and cook, stirring, for 1 minute. Add clam juice, water, coconut milk and curry powder. Bring to a boil, reduce heat to medium and cook for 10 minutes. Remove from heat and let stand for 5 minutes. Season with sugar and salt. Set aside.
Bring a small saucepan of water to a boil. Cook carrot just until tender, about 1 minute. With a slotted spoon, transfer to a bowl. Cook fennel just until tender, about 3 minutes. Add to the carrot. Cook shiitakes for 30 seconds. Drain and toss with the carrot mixture.
Bring 1 inch of water to a boil in a large pot fitted with a steamer basket. Add the packets and steam until cooked through, 10 to 15 minutes. (See Tip, below.)
Bring the reserved broth back to a boil. Unwrap the packets (discard the plastic) and cut each one in half. Place 2 halves in each of 4 shallow bowls and ladle the broth around them. Garnish with tomato, scallion and lime juice. Serve immediately.
Tips
To make ahead: Refrigerate broth (Step 1) for up to 2 days. Refrigerate packets (Step 4) for up to 6 hours.
Equipment: Heavyweight plastic wrap
Tip: To test for doneness, insert a metal skewer into the fish, then touch the tip to your wrist. If it’s warm but not hot, the fish is properly cooked.
Originally appeared: EatingWell Magazine, October 2020
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Nutrition Facts(per serving)169Calories4gFat9gCarbs25gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
