August 21, 2009 - 5:55 pm

Kasu-Sake Sea Bass

Kasu marinated Sea bass
1/2 cup Kasu lees
1/2 cup white miso paste
1/2 cup mirin
1/4 cup ginger, minced
1/4 cup soy sauce,
1/2 cup brown sugar
46ea 3oz Chilean Sea bass, block cut

Combine all and use immersion blender to emulsify. Place marinade over Sea bass, marinate 8 hours plus. Sear Sea bass at service. Turn fish over and finish in oven for 6 minutes. Reserve for service.

Coconut-green curry sauce
2 cups mirin
2 stalks lemongrass, chopped
1/2 cup ginger, chopped
1/2 can coconut, milk
2 cups heavy cream
1 1/2 T Mae ploy green curry paste
1/2 cup brown sugar

Combine first three ingredients in sauce pot and reduce to au sec. Add coconut milk and reduce by half. Add heavy cream, reduce by half. Whisk in curry and add brown sugar. Pass through chinois. Reserve for service.

Jasmine stir fried rice
16 oz Jasmine rice, cooked
1 ea red bell pepper, julienne, halved
1 ea yellow bell pepper, julienne, halved
5 ea shitake mushroom, sliced
1/4 cup edamame beans
1/2 cup cashews, toasted and salted
1 Tbs ginger, minced
1 tsp garlic, minced
16 whole mint leaves
1/2 cup cilantro leaves
2 cups vegetable stock
6 sprigs of cilantro, garnish
Salt and white pepper to taste

Saute mushrooms, red and yellow peppers with ginger and garlic. Add cashews and edamame. Add rice and loosen up with vegetable stock. Add cilantro leaves and mint, season with salt and white pepper. Divide by 6 for service.

At Service

Place 4 inch ring mold in center of plate. Place rice in mold and press down to hold form. Top with seared sea bass. Sauce around rice. Top with cilantro sprig.

Enjoy...