Chilean Sea bass Dumplings with Snow Peas and Carrots
Preparing fish for weeknight dinners can seem like a lot of work. I love these pre-made dumplings that use sustainably sourced sea bass with the MSC label; sometimes, simple, healthy, and ready in 15 minutes is the best recipe. You can find the dumplings at most grocery stores that emphasize organic foods. I got mine at Whole Foods. Just steam them up and make a julienne of carrots and snow peas as a quick, colorful side; and add some fresh ginger to some tamari sauce (gluten free soy sauce) for a yummy dip.
- 2 boxes of frozen Chilean Sea Bass dumplings look for the MSC label
- 11/2 cups of snow peas or snap peas sliced into thin strips
- 3 carrots peeled and sliced into julienne strips
- 1 Tbsp. olive oil
- 1 clove garlic slivered
- 1 tsp. fresh grated ginger
- 3 Tbsp. tamari sauce
- Salt and pepper to taste
Prepare dumplings according to directions on box.
Heat oil in pan and add garlic, stir until fragrant. Add carrots and continue to cook until carrots begin to soften, add snow peas and saute until vegetables are brightly colored and still crisp. Season with a little salt and pepper.
Combine ginger and tamari sauce.
Place half of the vegetable mixture on each plate. Top with desired amount of dumplings and drizzle tamari sauce over the dumplings.