Sea bass advice?
Any tips on making sea bass with the following ingredients?
Ginger, lemongrass, Szechuan peppercorns, Shaoxing rice wine, touch of honey, soy, dash of sesame oil, scallions.
Should I marinate the sea bass in all ingredients, then pan-sear and finish in oven? How long? With sauteed spinach? Or serve the sea bass in a shallow soup plate of homemade dashi?
My favorite way to have Black Sea Bass is Steamed Whole.....with
* Fine Julienne Scallions
* Fine Julienne Ginger
* Dark Soy Sauce
* A little Sesame Oil
In a separate pan or sauce pot, Vegetable, Corn or Grape Seed Oil is heated with the addition of thin sliced garlic or smashed cloves to flavor the oil. When the oil is good and hot, it is lightly drizzled over the Scallions and Ginger to wilt them and scald the fish skin.
Here's a closely adapted recipe Sara Moulton wrote, no doubt in part, from meeting Matsuhara Morimoto and introducing him as the next Iron Chef a long time ago on her show.
I suppose you know that Chilean Seabass is on the "Avoid" list put out by the Monterey Bay Aquarium. Mid-Atlantic Black Sea Bass is on the "Good Alternatives" list but you are advised to limit your consumption due to concerns about mercury or other contaminants.