Sea
Bass with Ginger
| INGREDIENTS: |
Yield: 2 Servings |
| Sea Bass - filet 6-7oz’s wt.
(Chilean or Californian, striped or white) |
2 each |
| Ginger Marinade – recipe follows |
1 cup |
| Napa Slaw – recipe follows |
2 cups |
| Cilantro – Sprigs |
2 each |
PREP
PROCEDURE:
-
Place
sea bass fillets in the marinade and let marinade for 8-12 hours.
|
INGREDIENTS: GINGER MARINADE |
Yield: 1 cup |
| Sweet Rice Wine (Aji Mirin) |
3/4 cup |
| Soy Sauce |
1 Tbsp. |
| Ginger – fresh minced |
1 Tbsp. + 1 tsp. |
| Garlic – fresh, minced |
1 tsp. |
| Green Onion – minced |
1 Tbsp. |
| Sesame Oil |
1 Tbsp. |
GINGER
MARINADE PROCEDURE:
-
Mix
ingredients together well, hold refrigerated until needed.
| INGREDIENTS: NAPA SLAW |
Yield: 2 cups |
| Rice Vinegar - seasoned |
2 Tbsp. |
| Salad Oil – canola |
4 Tbsp. |
| Sugar – granulated |
1 Tbsp. |
| Napa Cabbage – sliced 1/8”
thick |
1 1/4 cup |
| Carrot – julienne sliced 1/8”
thick x 1-2’ long |
1/2 cup |
| Red Onion – sliced 1/8” thick |
1/4 cup |
| Cilantro – coarse chopped |
1 Tbsp. |
NAPA
SLAW PROCEDURE:
-
Toss
together all vegetables. In a separate bowl mix vinegar, sugar, and
salt together until dissolved then add the oil. Hold both
refrigerated until needed. When needed, whisk vinegar mixture well,
and add to the vegetables mix.
COOKING
PROCEDURE:
-
Pre
heat oven to 400 degrees, remove the fish from the marinade and place
on the plank. Pour 2 Tbsp. of marinade over each fillet.
Place the plank in the oven and cook for 4-5 minutes. Remove from the
oven and turn the fillets over. Return to the oven and cook for
10-12 minutes or until fillets reach 120 degrees.
-
Remove
fish from the oven, place one cup of napa slaw on each plate.
Remove the fillets from the plank and place on the slaw. Drizzle
any of the marinade left on the plank over the top of the fillets.
Garnish the top of the fillet with the cilantro sprig. Serve.
|
