Entrees/ Seafood

Asian Sea Bass w/Carrot Ginger Puree

David says to save this recipe and dazzle our company….sweet guy. This Asian Sea Bass w/Carrot Ginger Puree is melt in your mouth good!

I used to shy away from cooking fish because of the fear of either overcooking or undercooking. But I’ve learned that the weight of the fish more or less determines the cooking time.

Adapted from: Urban Cookery Thank you!

Serves 4

Don’t forget the “No Stress in the Kitchen” tips…to your right. 🙂

Asian Sea Bass w/a Carrot Ginger Puree

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By leslie Serves: 4
Prep Time: 10 minutes Cooking Time: 50 minutes

Very few of my plates look like they're ready for a fine dining table...this is the exception. I LOVED creating this from start to finish! Even though I made this before I started on my low carb journey, I continue to make it, regardless of the carbs...which are not obscenely high. It is just one of those healthy cheats! I do leave off the edamame beans, as they're just for show anyway, and I've substituted my Creamy Cauliflower Puree for the carrots at times, but the carrots are truly delicious and worth it.


  • 5 large carrots (peeled and cut into 1/2 inch pieces)
  • 1 Onion (cut in half)
  • Extra Virgin Olive Oil
  • Salt & Pepper to taste
  • 1 Teaspoon Ginger Powder
  • 1 Cup Heavy Cream
  • 1 Teaspoon Tahini Paste
  • 1/2 Teaspoon Cumin Powder
  • Pinch Cayenne
  • 2 Pound Chilean Sea Bass (cut into 4 equal 8oz fillets)
  • 2 T Sesame Oil
  • 1 T Butter
  • 1 T Lemon Juice (fresh)
  • 1 Cup Edamame
  • Pea Shoots or Radish sprouts (for garnish)



First, make your puree.


Preheat your oven to 400 degrees.


Toss the peeled and 1/2 inch carrots and the halved onion in olive oil and salt.


Place on a foil or waxed paper lined baking sheet and cook until tender enough to be poked with a paring knife easily - 20 to 30 min.


Place the carrots and onion in a blender or food processor of choice.


Add to the blender your ginger powder, heavy cream, tahini, cumin powder, and a pinch of cayenne. Process until it's completely smooth - about 1 minute.


Spatula down sides of blender, taste and season with salt - process again for 30 more seconds.


When ready to serve the puree, place in a small pot and heat up over a medium flame on the stove.


For the fish:


Heat up a medium sized saute pan - add your Sesame Oil.


Once hot, season your fish on both sides with salt.


Cook the fish for 4-5 minutes per side on Medium heat.


Plate the Carrot Puree and place the fish on top.


In the same pan, you were sautéing your fish, dump out any excess oil. Place your butter in the pan and cook until it starts to brown slightly. Add in your lemon juice, swirl around the pan for 5 seconds, then ladle over the fish.


Finish the plate with some de-shelled edamame and top the fish with pea shoots or radish sprouts. Enjoy!


  • 539 Calories
  • 19.6g Carbohydrates
  • 49mg Cholesterol
  • 32.3g Fat
  • 5.6g Fiber
  • 37.5g Protein
  • 10.8g Saturated fat
  • 106mg Sodium


*Nutrition information is provided as a courtesy only and should be construed as an estimate rather than a guarantee.” *Carbohydrates are NET Carbs unless the Fiber is listed. If the Fiber is listed, subtract it from the Carb count and you’ll get the NET Carbs.

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