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My Asian Sea Bass recipe has flavor, texture and color. One of the other things I love to do with seafood is to serve it over a sauce. The sauce is made up of soy sauce, mirin, sesame oil and Hoisin sauce. Some examples of these types of dishes include:
The key to a good dish is making it a complete dish, as you can see from the recipes above. The fish is spiced in a unique way. Then, it is paired with sauce and with a compliment of vegetables. The cod had this great ancho sauce and Spanish rice to soak it up. The halibut was served with a Dr. Pepper reduction and a vegetable root puree. The last one is a rock fish in a homemade curry sauce again using rice to capture all the sauce.
The flavors in this dish go beyond the sauce. Ginger and garlic spiced this up and the matchstick vegetables added real good texture. The mushrooms deepen the flavor. The corn adds both flavor and texture. When all these ingredients are combined you get a well rounded dish.
The cast of characters.
Building the flavors of the Asian Sea Bass.
The Asian Sea Bass plated.
Asian Sea Bass
Successful dishes are all about flavor, color, texture and balance. My Asian Sea Bass has great flavors from the soy, mirin hoisin sauce.
- 1 Head Cauliflower pulsed in food processor
- 32 Ounces Sitka Salmon Sea Bass cut into 4 ounce pieces
- 1 Tbsp Chinese Five Spice
- 2 Ears Corn
- 6 Ounces Crimini mushrooms sliced
- 1 Bag Asian shredded vegetables
- 1 Tbsp Vegetable oil
- 2 Tsp Olive oil
- 2 Inches Ginger sliced
- 1/4 Cup Soy sauce
- 2 Tbsp Mirin
- 2 Tbsp Hoisin
- 2 Tsp Hot Sesame oil
Begin by cutting the cauliflower into florets. Pulse in a food processor and set aside.
Heat the sauce ingredients (including the ginger) in a sauce pan. Bring to a boil and then reduce to a simmer.
Heat up the corn in the microwave and cut off the cob.
Next, prep your veggies. In a skillet with a little olive oil, cook the cauliflower until cooked through. Season to taste with salt and pepper. In a second skillet with a little olive oil, cook the remaining vegetables until warm but still firm.
At the same time, the veggies are being cooked, heat oil in another skillet. Once hot, add the spiced sea bass and cook for 3 – 4 minutes per side. Turn the heat all the way down and pour the sauce into the skillet and steam the fish for 1 – 2 minutes. Flip the fish and cover the whole fish with the sauce.
To serve, place the cauliflower in the bowl, followed by the sea bass, then the veggies and finished off with the sauce. Enjoy!