Review/Rate this Recipe Save to MyRecipes Rating:

Title: Rice Flake-Crisped Black Sea Bass, Mushrooms, Pea Greens An
Yield: 4

Ingredients

      4    black sea bass portions -;
           -(6 oz ea)
      1    egg wash
      1 c  rice flakes
      1 c  shiitakes
      1 c  oyster mushrooms
      2 tb canola oil
      1    oil for deep frying; at 350
           -degrees
      1 c  small-diced eggplant
      1    wondra flour; to coat
      1 tb minced shallots
      1 ts black cumin
      1 tb butter
      3 c  pea shoots
      1    tomato; diced
      1    salt; to taste
      1    freshly-ground black pepper;
           - to taste
      1    === sauce ===
      4 tb finely chopped white onion
      1 tb chopped garlic
      1 tb chopped ginger
    1/4 ts turmeric
      1    dried chili; ground
      1 tb coriander seed; ground
      1 tb ground cumin
    1/2 ts freshly-ground black pepper
  2 1/2 c  fish fumet
    2/3 c  coconut milk
      3 tb tamarind

Instructions

Score the skin of the bass (if whole fillet) and coat with egg wash that
is seasoned with salt and pepper. Cover with rice flakes on skin side.
Cook fish in saute pan with 1 tablespoon of oil, rice flake-side down
until golden brown, flip and continue until done (golden brown).
Saute mushrooms and 1 tablespoon of oil in saute pan over medium-high
heat. Season with salt and pepper and reserve.
Dredge eggplant in Wondra flour, deep fry in oil until golden and reserve.

Saute shallots with black cumin in butter until translucent, add the
reserved mushrooms and saute. Add pea shoots to wilt, then the tomato
dice, reserved eggplant and toss.
Place vegetable in center of plate and top with the bass and drizzle with
the sauce. Serve.
For Sauce: In a medium saucepan, sweat onion, garlic and ginger. Make a
paste with spices and water to moisten. Add to onion mix and sweat. Add
fish fumet and simmer for 30 minutes. Finish with coconut milk and
tamarind. Do not boil. Simmer until flavors are balanced. Pass through
fine mesh strainer.
This recipe yields 4 servings.

Source:
"CHEF DU JOUR - (Show # DJ-9566) - from the TV FOOD NETWORK"
S(Formatted for MC5):
"07-23-1999 by Joe Comiskey - joecomiskey@netzero.net"

Recipe by: Chef Floyd Cardoz, Tabla

Converted by MM_Buster v2.0l.

Reviews