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Ingredients
- 1/4 c. Soy sauce
- 1/4 c. Mirin
- 1/4 c. Sugar
- 2 Tbsp. Sake or possibly white wine
- 2 tsp Extra virgin olive oil
- 4 x 3 ounce. sea bass filets
- 1 c. Low-fat lowfat milk
- 1/2 c. Flour
- 2 x Large eggs - slightly beaten
- 2 Tbsp. Sesame seeds - toasted
- 1 tsp Sesame oil Salt and pepper
- 4 Tbsp. Scallions - thinly sliced
Directions
- Directions: Sea Bass - In a small saucepan, combine the soy sauce, mirin, sugar and sake over low heat. Stir often, allowing the sugar to dissolve completely. Remove from heat and set aside. Heat the extra virgin olive oil in a non-stick skillet till very warm. Add in the sea bass and cook for 2 min on each side till lightly browned. Add in the sauce mix to the pan and cook over medium heat for 4 min, basting and turning the fish till cooked through.
- Scallion Pancakes - In a large mixing bowl whisk together the lowfat milk, flour and Large eggs till smooth. Cover with plastic wrap and allow to stand at room temperature for 30 min. Stir in the sesame seeds, scallions, sesame oil, salt and pepper. Spray a small non-stick skillet with cooking spray and hot over medium heat. Add in 2 Tablespoons of batter to the warm pan and swirl to coat the bottom of the pan. Cook for 45 seconds till golden brown around the edges. Flip carefully and cook another 30 seconds longer. Transfer to plate. Serve with the Sea Bass.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 994g | |
| Calories 1323 | |
| Calories from Fat 320 | 24% |
| Total Fat 36.33g | 45% |
| Saturated Fat 8.76g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 569mg | 190% |
| Sodium 4083mg | 170% |
| Potassium 1726mg | 49% |
| Total Carbs 125.69g | 34% |
| Dietary Fiber 5.5g | 18% |
| Sugars 65.27g | 44% |
| Protein 97.35g | 156% |
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