Weight Watchers Asian Style Sea Bass Food
WEIGHT WATCHERS ASIAN-STYLE SEA BASS
This is from a weight watcher cookbook. 5 pts per serving, including the rice (3 pts per serving if eating without the rice). I altered recipe by using tilapia in place of sea bass, and ground ginger in place of fresh, otherwise no changes. Very good dish!!
Provided by Scrapbook Lori
Categories Bass
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut out a 12 x 18 inch rectangle of foil. Add the sea bass; top with the scallions, 1 tbsp soy sauce, ginger, and oil. Fold the foil into a packet, making a tight seal.
- Bring 1 inch of water to a boil in a large skillet. Add the packet to water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 tbsp soy sauce, any juices, and the rice.
Nutrition Facts : Calories 261.3, Fat 4.8, SaturatedFat 1, Cholesterol 46.6, Sodium 582, Carbohydrate 28.2, Fiber 0.7, Sugar 0.4, Protein 24.4
SEA BASS CURRY
Take your curry up a level with this Malaysian seabass dish. The sauce features torch ginger flower and Vietnamese mint, which can both be found online
Provided by Izlinda Baharom
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Put all the ingredients for the rempah (curry paste) in a food processor and blend until everything is very finely chopped. Set aside.
- Heat the oil in a medium saucepan. Add the rempah and cook over a low heat until a layer of red oil separates out on top. Add the torch ginger or ginger and Vietnamese mint leaves and stir, then add the fish carcass and cook for 5-8 mins.
- Add the tamarind, sugar, 1 tbsp salt and 300 ml water and cook for 5 mins. Turn off the heat, take out the fish carcass and add the tomatoes.
- Put the sea bass in a baking dish and pour over a little of the sauce. Put the dish in a roasting tin. Pour a little boiling water into the tin, then cover and steam the fish for 10 mins or until just cooked. Lift out the fish and discard the cooking liquid. Serve with the remaining sauce poured over and scattered with some more Vietnamese mint leaves.
Nutrition Facts : Calories 735 calories, Fat 59 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 6.5 milligram of sodium
WEIGHT WATCHERS PEPPERY POPOVERS
This comes from weight watcher cookbook. Easy to make with ingredients you already have on hand. 2 points per popover.
Provided by Scrapbook Lori
Categories Breads
Time 35m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450. Spray an 8 cup muffin tin with nonstick spray.
- Beat eggs with electric mixer at medium speed, until frothy. Beat in milk, flour, salt, and pepper.
- Spoon 1/4 cup batter into each cup. Bake 15 minutes, reduce oven temp to 400 and bake until browned, about 10-12 minutes longer. Serve immediately.
Nutrition Facts : Calories 86, Fat 1.4, SaturatedFat 0.5, Cholesterol 53.5, Sodium 179.1, Carbohydrate 13.5, Fiber 0.4, Sugar 1.7, Protein 4.2
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Instructions. Cut out a 12 x 18-inch rectangle of foil. Put the sea bass fillets on the foil; top with the scallions, 1 Tbsp of the soy sauce, the ginger, and oil.
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- Cut out a 12 x 18-inch rectangle of foil. Put the sea bass fillets on the foil; top with the scallions, 1 Tbsp of the soy sauce, the ginger, and oil. Fold the foil into a packet, making a tight seal.
- Bring 1 inch of water to a boil in a large skillet. Add the packet to the water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 Tbsp soy sauce, any juices, and the rice. Yields 1 fillet and 1/2 cup of rice per serving.
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