The vegetables in this dish won’t only help to refuel your glycogen stores but also prevent any unwanted muscle cramps.
- 6 oz mirin
- 6 oz sake
- 2 tbsp minced fresh ginger
- 2 medium zucchini
- 2 medium yellow squash
- 2 medium carrots
- Drizzle of olive oil
- 4 (4 oz) Asian (black) sea bass fillets
- Salt and white pepper, to taste
- 1/2 cup chicken or vegetable broth
- In a saucepan, stir together mirin, sake, and ginger. Set on medium-low heat and cover until needed.
- Slice zucchini, squash, and carrots lengthwise, 1/8-inch thick. Then cut into thin strips to form spaghtettilike strands. Set carrots aside.
- Preheat a sauté pan over medium heat. Add a drizzle of olive oil and sauté carrots for 1 minute.
- Season the fish with salt and white pepper, add to mirin mixture, and cover. Steam for 10-12 minutes, or until firm.
- Add chicken broth to carrots and bring to a boil, then reduce heat.
- Add zucchini and squash to carrots, season with salt and white pepper, and cover. Simmer until tender; the vegetables should still hold their spaghetti shape, so be careful not to overcook.
- Remove all food from heat. Arrange vegetables on a plate, top with fish, and serve.