| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chilean |
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sake |
| 1/4 |
c |
Canola oil |
| 2 |
T |
Thin soy sauce |
| 2 |
T |
Minced ginger |
| 2 |
T |
Sugar |
| 1 |
T |
Coarsely ground black pepper |
| 4 |
|
6-ounce pieces of chilean |
|
|
sea bass |
| 8 |
oz |
Fresh lump crabmeat, picked |
|
|
over |
| 1/2 |
T |
Sambal |
| 1/4 |
c |
Chopped cilantro |
| 1 |
T |
Chopped chives |
| 1 |
T |
Honey |
| 1 |
t |
White pepper |
| 1 |
t |
Kosher salt |
| 1 |
T |
Canola oil |
| 4 |
|
Sheets nori |
| 1/2 |
c |
Cucumber, seeded peeled |
|
|
and julienned |
|
|
Water for sealing sushi |
|
|
MANGO BROWN BUTTER |
| 4 |
oz |
Butter, up to 6 |
| 1/2 |
c |
Freshly squeezed orange |
|
|
juice |
| 1/4 |
c |
Freshly squeezed lime juice |
| 2 |
T |
Dijon mustard |
| 1 |
|
Shallot, peeled |
| 1 |
c |
Chopped mango |
| 1 |
c |
Julienned mango |
| 1/2 |
lb |
Pea sprouts |
| 1 |
T |
Toasted sesame seeds |
| 1 |
T |
Pink peppercorns |
INSTRUCTIONS
VINAIGRETTE:
GRILLED SAKE MARINATED BASS WITH SPICY CRAB SUSHI ROLLS, PEA SPROUT
SALAD AND MANGO BROWN BUTTER VINAIGRETTE In a bowl combine sake, oil,
soy sauce, ginger, sugar, and black pepper. Place bass in a shallow
baking dish and pour marinade over. Marinate for at least 3 hours or
overnight. Preheat grill or broiler. Grill or broil over high heat
about 10 to 12 minutes, depending on the thickness of the fish. It
should be flaky with an oily texture when done. Spicy Crab Sushi
Rolls: In a large bowl, mix crab, sambal, cilantro, chives, honey,
pepper, salt, and oil. Taste for seasoning. Lay out one sheet of nori
and spread with crab mixture. Place the cucumber on top of the crab.
Roll it tightly, dampen edge with water and seal. Set aside. Fill and
roll remaining nori sheets. Slice each roll into 3 pieces. Mango
Brown Butter Vinaigrette: In a small saucepan, warm butter over low
heat until it turns brown, about 15 to 20 minutes. In a blender,
combine orange juice, lime juice, mustard, shallot and chopped mango
and blend until smooth. When butter is browned, pour it in the
blender, while running, in a steady stream. Taste for seasoning.
Transfer dressing to a bowl and toss with the mango julienne. In a
bowl, toss the pea sprouts with a small amount of vinaigrette and
mound a small amount in the center of a large dinner plate. Place 3
pieces of sushi around the salad. Lay the fish on top of the sushi and
the sprouts. Drizzle vinaigrette with the mango pieces around the
plate. Garnish with toasted sesame seeds and crushed pink peppercorns.
Yield: 4 servings Recipe by: Cooking Live Show #CL8935 Posted to
MC-Recipe Digest V1 #722 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Aug 4, 1997
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