(With side dish: Sautéed Dandelion)
I love fish — I grew up eating fish and vegetables all the time and seldom meat. I therefore created this dish good for two that I always prepare for my husband and myself. And most of the time I serve this with one of our favorite vegetables (like the one I am featuring here– Sautéed Dandelion) or sometimes a bowl of soup. What makes it really convenient for me is that when I buy fish, I always have it cleaned and then cook it immediately when I get home. I always have to omit the salt in my husband’s diet, but I tell you, this broiled white bass tastes really great without any sodium. Being a chef, I am so meticulous in choosing fish — I always make sure I choose the freshest and the best quality fish because I know it is really worth it.
- 1 large or 2 medium white bass (already cleaned with or without head)
- 1 or 2 teaspoons chopped ginger
- 1/2 cup chopped red onions
- 2 cherry tomatoes, halves
- 2-3 mushrooms (chopped)
- sprigs of parsley or cilantro
Make 2-3 slits on each side of the fish and wipe dry with paper towel. Season very lightly both sides of the fish with salt and pepper. Then stuff the opened stomach with the rest of ingredients.
Brush a preheated oven-proof non-stick skillet with vegetable oil. Lay the fish with the stuffing side on top and pan-grill for 2-3 minutes. Carefully turn over the fish and pan-grill the other side for about
2-3 minutes. Turn on the oven to broil then transfer the oven-proof skillet into the oven. Broil the fish for 3-4 minutes and until it is opaque and fork tender. Serve with sautéed dandelion (see recipe below) or any vegetable of your choice.
Chef’s Tips: Dandelion is a natural diuretic and can relieve constipation, reduce cholesterol and put sugar levels in check. It can also help promote the liver and gallbladder to release bile.
Editor’s Note: Master Chef Evelyn: 100 Most Influential Filipina Women in the U.S., 2009, Filipina Women’s Network; MHC Most Outstanding Migrant Award in Culinary Arts, 2011; PAFC Dakila Special Achievement Award, 2011; Owner, Philippine Oriental Market & Deli, Arlington, Virginia; Founder and President of CHEW (Cancer Help Eat Well) Foundation, a 501 (c) (3) public charity formed to help and cook pro-bono for Filipino-Americans who are afflicted with cancer and other serious illnesses; Culinary writer, master baker and cake designer (kitchen-tested and mastered more than 400 recipes, and counting); Member, Les Dames d’Escoffier International, Washington DC Chapter; Member, International Cake Exploration Society, Master Chef, French Cuisine and Patisserie, Le Cordon Bleu, London, U.K.; Producer/Host of the cooking show “Evelyn’s Kitchen Cooking with Friends”