Sea Bass With Green Beans & Sesame Orange Sauce
|Grated orange peel||3⁄4 Teaspoon|
|Orange juice||60 Milliliter (1/2 Cup)|
|Reduced sodium soy sauce||30 Milliliter (2 Tablespoons)|
|Garlic||1 Clove (5 gm), minced / pressed|
|Honey||1 1⁄2 Teaspoon|
|Minced fresh ginger||1 Teaspoon|
|Oriental sesame oil||1⁄2 Teaspoon|
|Sesame seeds||1 Teaspoon|
|Green beans||8 Ounce, ends removed , cut diagonally into 1 inch lengths (230 Gram)|
|Sliced red onion||60 Gram (1/2 Cup)|
|Vegetable oil/Olive oil||1 Teaspoon|
|Chilean sea bass/Halibut / orange roughy fillets||1 Pound, cut into 1 inch pieces (455 Gram, About 1/2 Inch Thick)|
1. To prepare sesame-orange sauce, in a small bowl, stir together orange peel, orange juice, soy sauce, garlic, honey, ginger, and sesame oil; set aside.
2. In a wide nonstick frying pan or wok, stir sesame seeds over medium heat until golden (about 3 minutes). Pour out of pan and set aside.
3. In pan, combine beans, onion, and 1/3 cup (80 ml) water. Increase heat to medium-high; cover and cook until beans are almost tender to bite (about 3 minutes). Uncover and stir-fry until liquid has evaporated. Transfer bean mixture to a rimmed platter and keep warm.
4. Heat oil in pan. When oil is hot, add fish and stir-fry gently until just opaque but still moist in thickest part; cut to test (3 to 4 minutes). Remove fish from pan with a slotted spoon; add to bean mixture and mix gently but thoroughly. Sprinkle with sesame seeds. Stir sesame-orange sauce; offer sauce to add to individual servings