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Ginger-Soy Lacquered Chilean Sea Bass with Chinese Broccoli, Sticky Rice and Wasabi-Ginger Vinaigrette

Description

This ginger-accented sea bass has been a standby on the menu at B.R. Guest's Blue Water Grill since its debut some nine years ago. Corporate Chef Brett Reichler notes that several of the ingredients called for here—mirin (sweet Japanese rice wine), wasabi (horseradish) and sticky sushi rice—can be found in Japanese or pan-Asian markets, or in the Asian section of better supermarkets.

Wine recommendation: Villa Maria's 2002 Cellar Selection Riesling from Marlborough, New Zealand.

Category
Entrées
Cuisine
American/New American
Source
B.R. Guest's Blue Water Grill
Number of Servings
Serves 4
Ingredients
For the sea bass and marinade:
1 cup low-sodium soy sauce
1/2 cup unseasoned rice wine vinegar
2 tablespoons minced fresh ginger
1 tablespoon chopped garlic
4 tablespoons granulated sugar
4 (7-ounce) fillets Chilean sea bass
3 tablespoons vegetable oil for sautéing

For the rice:
1 cup water
1 cup sushi rice
1/4 cup unseasoned rice wine vinegar

For the broccoli:
1 head broccoli (preferably chinese)
For the Wasabi-Ginger Vinaigrette:
2 tablespoons wasabi powder
4 to 6 tablespoons hot water
1 tablespoon hoisin sauce
1/4 cup mirin
1/4 cup unseasoned rice wine vinegar
1 tablespoon chopped fresh ginger 1/4 cup light soy sauce
1-1/2 cups pure olive oil or vegetable oil
1/2 cup sesame oil
Directions
To prepare the marinade: Pour the soy sauce and vinegar into a stainless steel bowl and add the ginger, garlic and sugar. Mix well, until the sugar is dissolved.

Place the pieces of sea bass into a shallow stainless steel or glass baking dish in a single layer and pour the marinade over them. Turn to coat. Cover and refrigerate for 1 hour. For the rice: Pour the water into a medium saucepan, and add the rice and rice wine vinegar. Cover and cook over medium heat for about 10 minutes, or until rice is tender. Remove from the heat, fluff with a fork and keep warm until ready to serve.

To prepare the broccoli: Bring water to a boil in the bottom of a steamer set over high heat. Make sure the bottom of the steamer contains only enough water so that the top section of the steamer does not have water in it. Place the broccoli into the top section of the steamer, set it on top of the boiling bottom section, cover and steam for about 6 minutes, or until tender. Remove from the heat and keep warm until ready to serve.

For the vinaigrette: Mix the wasabi powder and hot water in a mixing bowl until the mixture takes on the consistency of a smooth paste. Add the hoisin, mirin, rice wine vinegar, ginger and soy sauce. Slowly add the oil to the vinaigrette, whisking constantly with a wire whisk as you add it. Whisk until the ingredients are smooth and emulsified.

To sauté the bass: Heat the vegetable oil in a sauté pan over medium-high heat until the oil ripples. Carefully place the sea bass into the pan in a single layer, working in batches if necessary. Reserve the marinade. Sauté the bass, shaking the pan gently, for 3 to 4 minutes, or until golden; then turn carefully with a spatula and sauté the other side for 3 to 4 minutes. Add about 2 tablespoons of the reserved marinade to the sauté pan and cook for 2 to 3 minutes, or until the liquid thickens and becomes syrupy and coats the fish. Discard the remaining marinade. To assemble the dish: Spoon equal portions of rice onto 4 serving plates, and place equal portions of broccoli on each. Place one fillet of sea bass on each plate, angling so that it overlaps the rice slightly. Drizzle about 2 ounces of vinaigrette on to the outside of each plate.
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