Ingredients

The following ingredients have 3 Servings
  • 2 sea bass fillets (, cut into 3 to 4 pieces each)
  • 1/2 pound shrimp (, peeled and deveined)
  • 1/4 cup Japanese sake
  • 2 tablespoons soy sauce
  • 2 tablespoons potato starch ((or cornstarch))
  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 1/4 onion (, thinly sliced)
  • 1/2 pound (220 grams) green beans
  • 1/2 pound (220 grams) mushrooms (, sliced)
  • 4 ounces (120 grams) canned artichoke hearts (, drained and sliced)
  • 2 cups mushroom broth ((or chicken broth, or water))
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garam masala powder
  • Salt to taste

Instruction

  • Place sea bass fillets and shrimp onto a plate. Mix Japanese sake, soy sauce, and potato starch (or cornstarch) in a bowl until fully incorporated. Pour over the seafood and gently mix by hand. Let marinate for 10 to 15 minutes.
  • Heat olive oil in a dutch oven (or a skillet large enough for stew) over medium heat until warm. Add garlic and onion. Cook and stir until tender.
  • Add green beans. Cook for 4 to 5 minutes.
  • Add mushrooms and artichokes. Cook and stir until the beans turn soft, 4 to 5 minutes.
  • Add broth, dried marjoram, tarragon, thyme, and garam masala. Cook until boiling.
  • Add seafood, along with all the liquid, into the pot. Let simmer until the seafood is just cooked through, 2 to 3 minutes.
  • Adjust seasoning with salt. Gently mix the broth with a spatula. Be careful not to overcook the fish, or it will fall apart.
  • Serve warm as main.