Grilled Sake Marinated Bass With Accompiaments

* Exported from MasterCook *

Grilled Sake Marinated Bass With Accompiaments

Recipe By : Cooking Live Show #CL8935
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
sake marinated bass:
1/2 cup sake
1/4 cup canola oil
2 tablespoons thin soy sauce
2 tablespoons minced ginger
2 tablespoons sugar
1 tablespoon coarsely ground black pepper
four 6-ounce pieces of chilean sea bass

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: 8 ounces fresh lump crabmeat, picked over 1/2
tablespoon sambal 1/4 cup chopped cilantro 1 tablespoon chopped chives
1 tablespoon honey 1 teaspoon white pepper 1 teaspoon kosher salt 1
tablespoon canola oil 4 sheets nori 1/2 cup cucumber, seeded, peeled,
and julienned Water for sealing sushi

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: 4 to 6 ounces butter 1/2 cup freshly
squeezed orange juice 1/4 cup freshly squeezed lime juice 2
tablespoons Dijon mustard 1 shallot, peeled 1 cup chopped mango 1 cup
julienned mango 1/2 pound pea sprouts 1 tablespoon toasted sesame
seeds 1 tablespoon pink peppercorns

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




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