| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy, Eggs |
|
Seafood |
1 |
Servings |
INGREDIENTS
| 3 |
oz |
Sea bass fillet, skin on |
| 1 |
tb |
Peanut oil |
|
|
Basting Sauce: |
| 1/2 |
c |
Soya sauce |
| 1/4 |
c |
Sake |
| 1/2 |
c |
Mirin |
| 1/2 |
c |
Sugar |
|
|
Black Sesame Seeds & Green |
|
|
Onion Pancakes: |
| 1/2 |
c |
Flour |
| 1/2 |
c |
Milk |
| 1 |
|
Whole egg |
| 2 |
tb |
Green onions, chopped fine |
| 2 |
ts |
Black sesame seeds |
|
|
Garnish: |
| 2 |
|
Lettuce leaves |
| 3 |
|
Asparagus spears, blanched |
| 1/2 |
|
Carrots, julienne finely |
| 1/2 |
|
Daikon, julienne finely |
INSTRUCTIONS
Black Sesame Seeds and Green Onion Pancakes: Mix flour, egg and milk until
all lumps are gone. Fold in black sesame seeds and chopped green onions.
Let rest for half an hour before cooking. Prepare little crepes on an oiled
crepe pan.
Basting Sauce: Mix well until sugar is dissolved. Use to baste sea bass
while cooking.
Sea Bass: Heat peanut oil, sear sea bass on both sides. Discard oil,
return to stove, cook on moderate heat, basting constantly with sauce until
fish is evenly glazed. Serve fish with crepes and garnish with lettuce
leaf, cooked asparagus, carrots and Daikon julienne. Typed in MMFormat by
cjhartlin@msn.com Source: Food & Wine the Westin Way Chef Tylun Pang, The
Westin Kauai, Hawaii
Posted to MM-Recipes Digest V5 #028 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Jan 27, 1998
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”