Asian Style Sea Bass with a Carrot Ginger Puree an
Full recipe at urbancookery.com
Utensils needed:
- 7 oz Carrots (peeled and cut into 1 inch pieces)
- 1/4 Onion
- Extra Virgin Olive Oil
- Salt
- 3/4 Teaspoon Ginger Powder
- 1/2 Cup Heavy Cream
- 1/2 Teaspoon Tahini Paste
- 1/4 Teaspoon Cumin Powder
- Pinch Cayenne
- 1 Pound Chilean Sea Bass (cut into 2 equal fillets)
- 1 1/2 T Sesame Oil
- 1 Teaspoon Butter
- 1 Teaspoon Lemon Juice (fresh)
- 1/2 Cups Edamame
- Pea Shoots and Nori (for garnish)