*NEW* Koi's Got A Lite Bites Menu

It's National Nutrition Month!

And in honor of all that is healthy, one of my favorite sushi restaurants has created a brand new low-cal food and drink menu.

Koi, located in Los Angeles, New York, Las Vegas, and Bangkok (though I doubt you'll make it there before this ends), will now be featuring four menu items under 250 calories.

And to wash that down, they have two new cocktails under 150.

The food is as follows...

-Grilled Chicken Lettuce Hand Roll with Cilantro Tofu Lime Sauce, Julienne Carrots and Shredded Diakon

Total Calories: 171

-Tuna and Tofu Caprese with Fresh Wasabi and American Caviar

Total Calories: 194

-Steamed Chilean Sea Bass with Fresh Ginger, Shitake Mushrooms and Grape Tomatoes

Total Calories: 245

-Seasonal Fresh Fruit Sorbet

Total Calories: 150-200

And because my Koi friends are so awesome, they're giving us the recipes for the Sea Bass and their new cocktails. Check it out:


Lemon Crisp

2 oz Hendricks Gin
3 Lemon Wedges
3 pieces Cucumber
½ oz Fresh Lime Juice
2 oz Soda

In a martini shaker, muddle lemon and cucumber. Add Gin and Lime Juice. Shake vigorously and strain over fresh ice. Top with soda. Garnish with lemon twist and cucumber wheel.

Total Calories: 145



Citrus Slim-Tini

2 oz Junmai Sake
2 oz Blood Orange Hibiscus Tavlon Tea
½ oz Agave Nectar
1 piece Fresh Ginger
1 Lemon Wedge

Add all ingredients to shaker with ice. Shake then strain into martini glass. Garnish with a lemon wedge.

Total Calories: 144

Chilean Sea Bass


Ingredients:
6-7oz Chilean Sea Bass
4-5 pieces Julienne Ginger (matchstick size)
½ cup thinly sliced Shitake Mushrooms
5 Cilantro Leaves
½ Scallion thinly cut on the bias
2 Cherry Tomatoes cut in half
1-2 tbsp Soy Sauce
1 tsp Sesame Chili Oil (if can’t be found, Sesame Oil will work)
Garnish with Coriander Sprouts or 2-3 Cilantro Leaves

Instructions:
1. Place Sea Bass, in casserole dish small enough to fit inside steamer basket, and top with ginger and shitake mushrooms. Place inside steamer basket over simmering water and cover. Let steam for 15-20 minutes or until fish is cooked.

2. Meanwhile heat sesame oil until it begins to smoke. Turn off heat and place to the side (to be used at end).

3. Remove casserole dish from steamer and place Sea Bass and mushrooms, saving the cooking juices that developed, in serving bowl.

4. Pour the cooking liquid on top.

5. Place the cherry tomatoes around the sea bass and add soy sauce. Top sea bass with cilantro, scallions and drizzle hot sesame oil on top of the greens releasing their aromatics and oils.

6. Garnish with coriander sprouts.

Don't worry if you don't have time to stop in this month. This new menu is on the market indefinitely!