Bass Plate

Bass Plate

Spa Cuisine: Baked Marinated Sea Bass With Turmeric Served With Spicy Green Mango Relish by Chiva-Som

  

 

Nutrients Per Serving

 

Kilocalories         341.1 kcal
Protein                  52.1 g
Carbohydrate      25.0 g
Fat, Total              3.2 g

 

Ingredients

 

Marinated Seabass
200 g                    Seabass fillet
1 tsp                      turmeric powder
1 tbsp                   coconut milk
1 tsp                      soy sauce
1 tsp                      honey

 

Green Mango Relish
200 g                    green mangos, peeled and julienned
30 g                      carrot, peeled and julienned
30 g                      shallots, finely sliced
1                            bird's eye chilli, finely chopped
1 tbsp                   soy sauce
1 tbsp                   honey
1 tbsp                   lime juice
                              Coriander leaves for garnish

 

Method

 

Marinated Seabass
Preheat the oven to 100C. Marinate seabass with turmeric, coconut milk, soy sauce and honey then bake for 10 minutes or until medium cooked. Set aside.

 

Green Mango Relish
To prepare dressing, whisk soy sauce, honey, lime juice and chilli in a bowl until well mixed. Add all remaining relish ingredients to the bowl with the dressing. Gently toss until evenly mixed.

 

To Serve

 

Arrange the baked seabass on the centre of plate, put the green mango relish on top of the fish, and sprinkle with coriander.

 

Chiva-Som Spa Cuisine Concept & Philosophy

 

Chiva-Som has won many international awards for outstanding spa cuisine, notably the Conde Nast Award for best Spa Cuisine and the Spa Asia Crystal Award for Best Spa Cuisine Menu. You culinary senses will be treated when you check into Chiva-Som.

 

Our concept is to provide healthy cuisine but with so many flavors you will never notice it's good for you! We will introduce you to the freshest produce delicately mixed with fresh herbs and spices to create flavors that will scintillate the senses and create delicious dining experiences. Our view of spa cuisine is that the moderation should be in the ingredients, not the flavor.

 

Chiva-Som chefs create daily menus to offer the widest range of dishes to suit a healthy lifestyle while satisfying your appetite. We include the tenderest steaks, the tastiest lamb, the softest chicken, the most delicate fish and the freshest vegetables combined with local herbs and spices to produce great tasting dishes.

 

Our philosophy is that our guests should take away not just a memory but also an experience which is why all of our dishes can be made at home using ingredients that can be purchased anywhere. We offer spa cooking classes and the Chiva-Som cookbook where the secrets of a healthy diet can be learned and applied at home.

 

For more information please visit http://www.chivasom.com/the-spa-cuisine/recipes/

What is the RMS wattage of an old Mesa Bass 400 amplifier?

I'm currently running it with six Mesa STR-440 6L6GC's. I'd like to know its current wattage, and also what it'd be if I dropped in six Sovtek 6550WE's to replace the 6L6's. The amp runs the tubes at around 510-520 volts at the plates.

Hard to say. The 400 in the name probably refers to it's power rating but without knowing what the measurement system is you can't convert.
The web site below for the 400+ (if that's your amp) says it gives 500 watts of "transient power peaks". This usually means they are measuring instantaneous power which is much migher than RMS power.
You could send them an e-mail and see what they say.
Sorry I couldn't be more help. Maybe somebody else will have more information.