Go with your creativity. Just shut your eyes and create your recipe and plating in your minds eye.
Many people ask me, “how do I come up with my recipes.” I think almost all day long about recipe ideas. Even more on the weekend – is that possible – when I am doing most of my cooking. I came up with the idea for my Asian Sea Bass over Savory Pancake trying to think of a different gluten free bottom for my fish. I must have seen this idea on a menu or something but I totally dreamed up this plating idea to be different.
Asian Sea Bass over Savory Pancakes
A couple of examples of different bases include rice in the SEAFOOD CURRY STEW. Or this TANDOORI SEAFOOD CURRY over a cucumber raita.
As is usually the case, each component of your dish needs to be tasty. The Asian inspired seafood was tender and flavorful and the pancake had great texture and was so tasty. This dish definitely had texture and I tried to bring color through topping with brussels sprouts, red peppers and corn. The sea bass was marinated in a gluten free soy and tamari sauce with Asian spices. The pancakes included green onions and shredded potatoes.
The sea bass was baked in the oven. The savory pancakes were cooked as you would any pancake in a skillet. The vegetables were roasted in an oven. When all these layers were combined, the result was great flavor and a really cool composition.
The Sitka Salmon Sea Bass.
Wild Alaskan Black Bass
The pancake cast of characters.
Pancake Cast of Characters
The Marinating of the Sea Bass.
Marinating of the Sea Bass
The Building of the Savory Pancakes.
Building of the Savory Pancakes
The Asian Sea Bass over Savory Pancake.
Asian Sea Bass over Savory Pancakes Plated
Asian Sea Bass over Savory Pancake
Ingredients
Savory Pancake
- 1/2 Cup Gluten Free Buckwheat flour
- 1/2 Cup Rice flour
- 1 Whole Egg Beaten
- 1/2 Cup Coconut Milk
- 1 Cup Shredded Potatoes
- 1 Tsp Salt
- 1 Tsp Black Pepper
- 3 Stalks Green Onions diced
- 8 Spears Asparagus
- 1 Tbsp Olive Oil
Asian Sea Bass
- 1 1/2 Lbs Black Sea Bass
- 1/4 Cup Gluten Free Soy Sauce
- 1/4 Cup Tamari
- 1/2 Tbsp Fish Sauce
- 2 Tsp Chinese Five Spice
- 1 Tsp Ginger Szechwan Seasoned Salt
Instructions
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Combine the dry ingredients and mix well. Add in the egg, green onions and the coconut milk and mix well.
Heat oil on medium heat. Once hot, scoop out the batter. Once dropped in the skillet, add the asparagus and press into the batter. Cook 2 - 3 minutes and flip. Remove from skillet and complete until batter is used.
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Combine all the marinade ingredients and mix well. Liberally apply the marinade to the sea bass. Let marinade for 30 minutes. Keep brushing the marinade on both sides of the sea bass.
Place seafood on a broiler tray and add to a 325 degree oven. Cook 6 - 7 minutes per side.
Serve by placing on top of the savory pancake. Top with the sea bass and finish by topping with a vegetable medley. You also will have some sauce leftover that can be poured over the whole dish.
Enjoy!
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