Asian Sea Bass over Savory Pancake

All great dishes benefit from layers of flavor. This Asian Sea Bass over Savory Pancake demosntrates creativity, flavor and unique textures.
Course dinner
Cuisine Asian Food, dinner, Seafood
Keyword Asian food, gluten free, Mexican food, gluten free, seafood, pancake
Servings 4 people
Author Feed Your Soul Too


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


  1. 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.

  2. 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.