Yield: 2 portions

Ingredients:

Sea Bass:
(2) 7-ounce filets Chilean sea bass, center cut, boneless, skinless
1 Tablespoon pickled ginger, minced
1 teaspoon The Body Gourmet™ Carrot Pineapple Healthy Spice Blend
2 tea bags chamomile
½ cup wood chips, soaked in water overnight
1 24" piece aluminum foil

Steamed Rice:
½ cup enriched long grain white rice
¾ cup water
1 stalk lemongrass, crushed (for flavoring)

Steamed Vegetable Stir Fry:
½ teaspoon sesame oil
1 teaspoon lemongrass, crushed and minced
1 teaspoon ginger, peeled and minced
1 teaspoon garlic, peeled and minced
1 teaspoon shallots, peeled and minced
3 spears broccoli rabe, stemmed
½ carrot, peeled and sliced thin
½ yellow pepper, cored, seeded and sliced thin
4 large shiitake mushrooms, stemmed and quartered
1 head baby bok choy, washed and cut roughly
6 snow peas, cleaned and sliced
2 scallions, sliced
1 teaspoon The Body Gourmet™ Apricot Cajun Creation Healthy Spice Blend
1 Tablespoon soy sauce, low sodium
1 Tablespoon rice wine vinegar

Red Pepper Sauce:
1 large red bell pepper, cored, seeded and cut into 2" pieces
½ teaspoon miso paste
1 ounce sake
Juice of 1 lime
¼ teaspoon wasabi powder

Garnish:
1 teaspoon black & white sesame seeds
1 Tablespoon cilantro, chopped

Method:

1. Steamed Rice: Wash rice in a bowl until water is clear. This usually takes 3 to 4 washings. Drain all water and place rice in the steamer insert. Add water and lemongrass sprigs and stir well. Place in steamer, close lid and turn on.
2. Red Pepper Sauce: Using a juicer, juice the red peppers. Pour into a saucepan and add miso, sake and lime juice. Using a wire whip, whisk until well incorporated. Place pan on stove and bring to a boil. Turn down to a simmer and reduce by ¾ of the volume, making sure to scrape the sides of the pan with a rubber spatula to avoid burning. While juice is reducing, begin the sea bass.
3. Sea Bass: Place soaked wood chips in a sauté pan. Tear tea bags and pour tea leaves over and around the wood chips. Turn heat on high and allow to smoke. Using a sharp knife make many incisions in the flesh of the sea bass. Coat filet with The Body Gourmet™ Carrot Pineapple Passion Healthy Spice Blend. Press minced ginger firmly into the flesh of the sea bass.
4. Smoking the Sea Bass: Roll foil into a tube. Rub a tiny bit of sesame oil on the foil. Coil foil around like a snake. This is your homemade smoking rack. Place foil on top of smoking wood chips and top with crusted fish filets. Smoke should be heavy. Turn down heat and partially cover pan to ensure proper smoking. Depending upon the thickness of the fish, you might need to place entire homemade smoker in the oven for proper cooking. If the filets are thin, you can cook them completely on the stove.
5. Spicy Vegetable Stir Fry: Heat a wok or large sauté pan until white hot. Add sesame oil, lemongrass, garlic, ginger and shallots and stir quickly for about 4 to 5 seconds to release the flavors of the vegetables. Add broccoli rabe, carrots, yellow peppers, shiitake mushrooms, bok choy and snow peas, keeping the pan on the stove. Cook while stirring vigorously until vegetables are cooked approximately half-way. Add The Body Gourmet™ Apricot Cajun Creation Healthy Spice Blend and deglaze with soy sauce and rice wine vinegar. Continue to cook over high heat until liquid has reduced by half of the volume and the vegetables are cooked but still somewhat country. Add scallions and remove from heat.
6. Red Pepper Sauce: (continued) When sauce is thick enough to coat the back of a spoon (nape,) add wasabi and whisk until well incorporated.
7. To Serve: Pour juice sauce around the plate. Place spicy stir fried vegetables in the center and top with crusted sea bass. Garnish with fresh chopped cilantro, white and black sesame seeds, lemongrass fan and cilantro sprigs.

Nutritional Value Per Portion —
Calories: 423 Protein: 53.4g Carbohydrates: 34.5g Fat: 5.5g