Sichuan Wasabi Striped Bass
By: Chef Scott Anderson
Published: Saturday, February 13, 2010 - 3:13pm

Ingredients




4 6-8 ounce filets
Teriyaki glaze:
4 teaspoons minced fresh garlic
2 teaspoons minced fresh ginger – use a micro planer
1 cup lite-soy sauce
2/3 cup sherry
Juice of two lemons
1/2 cup brown sugar
2 tablespoons honey
1/8 teaspoon Wasabi Paste

Preparation

1 In a blender, blend together all of the ingredients. Before using, stir up from the bottom so as to mix all of the larger bits. 2 Fish Preparation: 3 Rinse and pat dry with a paper 4 Towel the fish filets. Dust lightly with flour. Shake off the excess flour to prevent scorching the fish. 5 In a seasoned skillet, heat 2 Tbsp. of olive oil and 4 Tbsp. of butter until hot. 6 Place 2-4 filets into the pan, depending upon size and pan fry until light brown on both sides. 7 Add 1 tsp. minced garlic, 1/2 tsp. minced ginger, 2 Thai peppers diced with seeds. 8 Cook until garlic begins to brown. Squeeze the juice from a 1/2 lemon over the striper and deglaze with 1/3 cup of sake. 9 Add 8 Tbsp. of the teriyaki sauce, and reduce this until it starts to caramelize. 10 Serve on a plate with a little of the sauce from the pan spooned over the fish. Top with diced scallions.

About


Grilled Sichuan Striped Bass served with a Thai jasmine minced red pepper rice accompanied by Ginger-Lemon grass Oriental Vegetables