The vegetables in this dish won’t only help to refuel your glycogen stores but also prevent any unwanted muscle cramps.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>6 oz mirin</li>
<li>6 oz sake</li>
<li>2 tbsp minced fresh ginger</li>
<li>2 medium zucchini</li>
<li>2 medium yellow squash</li>
<li>2 medium carrots</li>
<li> Drizzle of olive oil</li>
<li>4 (4 oz) Asian (black) sea bass fillets </li>
<li> Salt and white pepper, to taste</li>
<li>1/2 cup chicken or vegetable broth</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a saucepan, stir together mirin, sake, and ginger. Set on medium-low heat and cover until needed. </li>
<li>Slice zucchini, squash, and carrots lengthwise, 1/8-inch thick. Then cut into thin strips to form spaghtettilike strands. Set carrots aside. </li>
<li>Preheat a sauté pan over medium heat. Add a drizzle of olive oil and sauté carrots for 1 minute. </li>
<li>Season the fish with salt and white pepper, add to mirin mixture, and cover. Steam for 10-12 minutes, or until firm. </li>
<li>Add chicken broth to carrots and bring to a boil, then reduce heat. </li>
<li>Add zucchini and squash to carrots, season with salt and white pepper, and cover. Simmer until tender; the vegetables should still hold their spaghetti shape, so be careful not to overcook. </li>
<li>Remove all food from heat. Arrange vegetables on a plate, top with fish, and serve. </li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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