The chef was inspired today. He made a lovely Shallow Poached Sea Bass with Sautéed Brocoli & Okra and a Raspberry Parfait (all low carb).
1kg (2lbs) thick seabass steaks
3/4 cup soy sauce
1/4 oyster sauce
2tbsp fish sauce 3 cloves garlic
1tsp chopped ginger
1/4 loosely packed coriander leaves (cilantr0)
1tbsp olive oil
Combine all ingredients except coriander and oil. Heat olive oil , add fish, sear on one side. Add the combined sauce. Reduce heat to a low simmer. Baste ocasionally with sauce. Cook for 8-12 minutes. Right before serving, add coriander.
Sauté broccoli and sliced okra in garlic and olive oil. Add salt and freshly cracked black pepper to taste.
Romaine Lettuce & Tomato Salad with Mint Viniagrette
1tbsp apple cider vinegar
2 tbsp olive oil (not extra virgin)
1/2 tsp mustard
salt & pepper to taste
Roughly chop mint leaves and combine with other ingredients, adding olive oil slowly while whisking. Cutting the mint too small will overpower the salad.
Pour over chopped tomatoes, parsley leaves and romaine lettuce right before serving. Toss lightly.