After a long, stressful journey to the U.S. this past week, my husband and I were craving something healthy (as in NOT fast food), flavorful and new. Our diet has recently consisted of Subway, McDonald's, and Chili's. Ugh. I feel so bogged down by both the food portions (way too much) and the type of food we had to eat. I should mention that this is not normally how we eat when we travel to the U.S., but we were on a trip with a group of 16, 17 and 18 year old boys. Need I say more about the diet they are accustomed to?
Asian Spice Rubbed Bass with Udon and Stir-Fried Vegetables
2 bass fillets
Asian spice rub (recipe below)
4 tablespoons cooking oil
1 Tablespoons soy sauce
1 tablespoons fish sauce
1 tablespoon rice wine vinegar
1 teaspoon chili sauce or tobasco sauce
2 cloves garlic, chopped
2 teaspoons fresh ginger, chopped
4 shitake mushrooms
black sesame seeds
For the spice rub:
2 tablespoons sea salt
4 tablespoons brown sugar
1 tablespoon ground coriander
1 tablespoon ground cardamom
1 tablespoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon anise seed
1 tablespoon olive oil or other cooking oil
In a small bowl, combine the dry ingredients for the spice rub. Add the oil and mix into a paste-like consistency. Rub all sides of each bass fillet with the spice rub. Set aside.
Meanwhile, in a wok or large sautee pan, heat 2 tablespoons of the oil. Add 1 tablespoon each of the chopped garlic and ginger and heat until fragrant (about 1 minute). Add the pumpkin and mushrooms and cook until tender, about 4 minutes. Add the bok choy and cook for 2 minutes. Add the soy sauce, fish sauce, chili sauce and vinegar to the sautee pan and cook for 2 more minutes. Add the cooked Udon noodles to the pan and toss to coat with the sauce (it will be a very light coating).
Serve with a sprinkle of the black sesame seeds.
You have to be very careful with the amount of salt in the spice rub- less is more!