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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 piece Chilean sea bass - (6 ounce ea)
- 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 freshly-grnd white pepper
- 1 tsp kosher salt
- 1 Tbsp. canola oil
- 4 x nori sheets
- 1/2 c. julienned peeled seeded cucumber Water for sealing sushi
- 4 ounce butter - (to 6 ounce)
- 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 for garnish
- 1 Tbsp. pink peppercorns for garnish
Direcciones
- 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.
- For the 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.
- For the 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.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 282g | |
| Recipe makes 4 servings | |
| Calories 625 | |
| Calories from Fat 376 | 60% |
| Total Fat 42.7g | 53% |
| Saturated Fat 16.25g | 65% |
| Trans Fat 0.07g | |
| Cholesterol 111mg | 37% |
| Sodium 1485mg | 62% |
| Potassium 610mg | 17% |
| Total Carbs 40.32g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 19.35g | 13% |
| Protein 18.76g | 30% |
