WEIGHT WATCHERS ASIAN-STYLE SEA BASS
This is from a weight watcher cookbook. 5 pts per serving, including the rice (3 pts per serving if eating without the rice). I altered recipe by using tilapia in place of sea bass, and ground ginger in place of fresh, otherwise no changes. Very good dish!!
Provided by Scrapbook Lori
Categories Bass
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut out a 12 x 18 inch rectangle of foil. Add the sea bass; top with the scallions, 1 tbsp soy sauce, ginger, and oil. Fold the foil into a packet, making a tight seal.
- Bring 1 inch of water to a boil in a large skillet. Add the packet to water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 tbsp soy sauce, any juices, and the rice.
Nutrition Facts : Calories 261.3, Fat 4.8, SaturatedFat 1, Cholesterol 46.6, Sodium 582, Carbohydrate 28.2, Fiber 0.7, Sugar 0.4, Protein 24.4
ASIAN-STYLE SIZZLING BLACK BASS
Steps:
- Make 4 deep, diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refrigerate the fish until ready to cook.
- In a small saucepan, bring the sake, soy sauce, 1/4 cup lemon juice, and sugar to a boil. Remove the pan from the heat, and let it cool. Stir in the sliced scallions.
- Fill a wok or deep-fryer large enough to hold the fish with peanut oil to cover the fish by 1 inch. Heat the oil until very hot, about 375 degrees F on a deep-frying thermometer.
- Season the fish lightly all over with salt and pepper, then dust it lightly but evenly with cornstarch. Hold the fish by the tail, carefully slip it head first and away from you into the hot oil. Fry it until the skin is crispy and golden brown and the flesh is cooked through, flaky, and separates easily from the bone, about 10 minutes.
- With long-handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion strips and cilantro and squeeze the lemon half over it. Serve immediately, passing the sauce on the side.
WEIGHT WATCHERS ASIAN ZERO POINTS SOUP
An Asian spin on a Weight Watchers favorite. Double the recipe and freeze it in 1 cup servings for a late afternoon snack or dinner-time starter. Zero Points!!! From the Weight Watchers website, thought I'd share with my 'zaar friends here.
Provided by xpnsve
Categories < 60 Mins
Time 40m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine.
- Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes.
- Toss in snow peas during the last 3 to 4 minutes of simmering.
- Stir in soy sauce and cilantro.
- Yields about 1 cup per serving.
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ASIAN-STYLE SEA BASS | RECIPES | WW USA - WEIGHT WATCHERS
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- Cut out a 12 x 18-inch rectangle of foil. Put the sea bass fillets on the foil; top with the scallions, 1 Tbsp of the soy sauce, the ginger, and oil. Fold the foil into a packet, making a tight seal.
- Bring 1 inch of water to a boil in a large skillet. Add the packet to the water; reduce the heat, cover tightly, and cook about 10 minutes. Open the packet and check the fish; it should be just opaque in the center. If the fish is not fully cooked, reseal the packet and return it to skillet until cooked through. Serve, drizzled with the remaining 1 Tbsp soy sauce, any juices, and the rice. Yields 1 fillet and 1/2 cup of rice per serving.
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