Steamed Bali-Style Sea Bass

• 2 teaspoons vegetable oil
• 1 2/3 cups diced shallots (about 4 large shallots)
• 1 tablespoon bottled minced fresh ginger
• 1/2 teaspoon Thai chili paste
• 1/4 teaspoon salt
• 10 macadamia nuts (about 3/4 ounce)
• 1 plum tomato, quartered
• 1 garlic clove, peeled
• 2 cups trimmed watercress, coarsely chopped
• 4 (6-ounce) sea bass fillets (about 1 inch thick)

1. Heat oil in a medium nonstick skillet over medium-high heat. Add shallots; saute 3 minutes. Remove from heat.
2. Place shallot mixture, ginger, and next 5 ingredients (ginger through garlic) in a food processor; pulse until coarsely blended. Set aside.
3. Arrange watercress on a large sheet of foil. Arrange fillets on top of watercress; spread shallot mixture over fillets. Fold foil over fish to form a packet; loosely seal. Place packet in the bottom of a bamboo steamer. Cover with steamer lid. Add water to a large skillet to a depth of 1 inch; bring to a boil. Place steamer in pan; steam fillets 15 minutes or until fish flakes easily when flaked with a fork.

vegetable oil, shallots, fresh ginger, chili paste, salt, nuts, tomato, garlic, trimmed watercress, bass

Taken from www.myrecipes.com/recipe/steamed-bali-style-sea-bass (may not work)