Friday, March 14, 2008

Korean Style Striped Bass and Wasabi Mashed Potatoes

We've really been into Korean-flavored food lately, have you noticed? We like spicy and sesame and all that good stuff. So tonight we had some more. I picked this recipe for the fish specifically because I have been liking fish best when it is spicy. I also picked it because I read that striper is a very mild fish that most people like. So this combination seemed to be good for me.

It was excellent! We liked it very much. It isn't very pretty to look at since it's so flat, but it was definitely very good and we both really enjoyed it. We would definitely make it again.

We had it with some Wasabi Mashed Potatoes because I felt they would be a nice accompaniment to the fish. I was right about that. They went very nicely and were a good, filling side dish. However, they weren't particularly amazing so we probably wouldn't make them again.


Korean Style Striped Bass
From Cooking Light

Striped bass is a mild, firm fish from the Atlantic coast. It is also sold in fish markets as striper, greenhead, or squidhound. It cooks best under the broiler because fillets are usually cut thin and fall apart easily.

1/4 cup low-sodium soy sauce
1 tablespoon brown sugar
1 tablespoon dry sherry
1 tablespoon rice vinegar
2 teaspoons grated peeled fresh ginger
1 teaspoon sesame seeds, toasted
1 teaspoon dark sesame oil
1/2 teaspoon chile paste with garlic
1 garlic clove, minced
4 (6-ounce) striped bass fillets
Cooking spray

Combine all ingredients except cooking spray in a large zip-top plastic bag. Seal and marinate in refrigerator 20 minutes.

Remove fish from bag; discard marinade.

Preheat broiler.

Place fillets on a broiler pan coated with cooking spray. Broil 4 minutes or until fish flakes easily when tested with a fork.

Yield: 4 servings


Wasabi Mashed Potatoes
Cooking Light, 10/05

4 cups cubed peeled baking potato (about 1 3/4 pounds)
3/4 cup plain low-fat yogurt
3/4 teaspoon wasabi powder (dried Japanese horseradish)
1/2 teaspoon salt

Place potatoes in a saucepan; cover with water. Bring to a boil; cook 10 minutes or until very tender. Drain.

Combine potatoes and remaining ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Serve immediately.

Yield: 6 servings

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