Sichuan Wasabi Striped Bass
Grilled Sichuan Striped Bass served with a Thai jasmine minced red pepper rice accompanied by Ginger-Lemon grass Oriental Vegetables
Sichuan Wasabi Striped Bass
Serves 4
Teriyaki glaze:
•4 tsp. minced fresh garlic
•2 tsp. minced fresh ginger – use a micro planer
•1 cup lite-soy sauce
•2/3 cup sherry
•Juice of two lemons
•1/2 cup brown sugar
•2 or 3 Tbsp. honey
•1/8 tsp Wasabi Paste
In a blender, blend together all of the ingredients. Before using, stir up from the bottom so as to mix all of the larger bits.
Fish Preparation:
1. Rinse and pat dry with a paper
2. Towel the fish filets. Dust lightly with flour. Shake off the excess flour to prevent scorching the fish.
3. In a seasoned skillet, heat 2 Tbsp. of olive oil and 4 Tbsp. of butter until hot.
4. Place 2-4 filets into the pan, depending upon size and pan fry until light brown on both sides.
5. Add 1 tsp. minced garlic, 1/2 tsp. minced ginger, 2 Thai peppers diced with seeds.
6. Cook until garlic begins to brown. Squeeze the juice from a 1/2 lemon over the striper and deglaze with 1/3 cup of sake.
7. Add 8 Tbsp. of the teriyaki sauce, and reduce this until it starts to caramelize.
8. Serve on a plate with a little of the sauce from the pan spooned over the fish. Top with diced scallions.