msc_ecolabel

Chilean sea bass dumplings

Prep time 5 mins
Cooking Time 15 mins
Serves 3

Recipe By

Kristen Coffield Founder of  www.theculinarycure.com and local chef in the Washington, DC area

  • 2 boxes of frozen Chilean Sea Bass dumplings (look for the MSC label) - Available from most organic grocery stores
  • 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
  1. Prepare dumplings according to directions on box.
  2. 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.
  3. Combine ginger and tamari sauce.
  4. Place half of the vegetable mixture on each plate. Top with desired amount of dumplings and drizzle tamari sauce over the dumplings.

Ingredients

Method

  • 2 boxes of frozen Chilean Sea Bass dumplings (look for the MSC label) - Available from most organic grocery stores
  • 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
  1. Prepare dumplings according to directions on box.
  2. 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.
  3. Combine ginger and tamari sauce.
  4. Place half of the vegetable mixture on each plate. Top with desired amount of dumplings and drizzle tamari sauce over the dumplings.

Kristen Coffield

Kristen Coffield is the founder of www.theculinarycure.com and is a local chef of the Washington DC area and a nutrition expert with a regular healthy cooking feature on Good Morning Washington. She is published in multiple publications and is a columnist and speaker. Kristen is the author of the upcoming book "The Culinary Cure", her formula for creating culinary resilience. A passionate advocate for sustainable agriculture, aquaculture and a healthy planet, Kristen wants everyone live a healthier life one bite at a time.

Visit her website
  • '{{item.Image.Title}}', {{item.Image.Artist}}, {{item.Image.Description}}