Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- 1/2 c. Sake
- 1/4 c. Canola oil
- 2 Tbsp. Thin soy sauce
- 2 Tbsp. Chopped ginger
- 2 Tbsp. Sugar
- 1 Tbsp. Coarsely grnd black pepper
- 4 x 6-oz pcs of chilean sea bass
- 8 ounce Fresh lump crabmeat, picked over
- 1/2 Tbsp. Sambal
- 1/4 c. Minced cilantro
- 1 Tbsp. Minced chives
- 1 Tbsp. Honey
- 1 tsp White pepper
- 1 tsp Kosher salt
- 1 Tbsp. Canola oil
- 4 sht nori
- 1/2 c. Cucumber, seeded, peeled, and julienned Water for sealing sushi MANGO BROWN BUTTER VINAIGRETTE:
- 4 ounce Butter (up to 6)
- 1/2 c. Freshly squeezed orange juice
- 1/4 c. Freshly squeezed lime juice
- 2 Tbsp. Dijon mustard
- 1 x Shallot, peeled
- 1 c. Minced mango
- 1 c. Julienned mango
- 1/2 lb Pea sprouts
- 1 Tbsp. Toasted sesame seeds
- 1 Tbsp. Pink peppercorns
Direcciones
- 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 hrs or possibly overnight. Preheat grill or possibly broiler. Grill or possibly broil over high heat about 10 to 12 min, depending on the thickness of the fish. It should be flaky with an oily texture when done.
- Spicy Crab Sushi Rolls: 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 mix. 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 pcs.
- Mango Brown Butter Vinaigrette: In a small saucepan, hot butter over low heat till it turns brown, about 15 to 20 min. In a blender, combine orange juice, lime juice, mustard, shallot and minced mango and blend till 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 pcs of sushi around the salad. Lay the fish on top of the sushi and the sprouts. Drizzle vinaigrette with the mango pcs around the plate.
- Garnish with toasted sesame seeds and crushed pink peppercorns.
- Yield: 4 servings
