Sichuan Wasabi Striped Bass

Category: Main Dishes | Blog URL: http://www.flickr.com/photos/sharpsburg/2225118412/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.

Photo: Chef Scott Anderson

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

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.

Fish Preparation:

Rinse and pat dry with a paper

Towel the fish filets. Dust lightly with flour. Shake off the excess flour to prevent scorching the fish.

In a seasoned skillet, heat 2 Tbsp. of olive oil and 4 Tbsp. of butter until hot.

Place 2-4 filets into the pan, depending upon size and pan fry until light brown on both sides.

Add 1 tsp. minced garlic, 1/2 tsp. minced ginger, 2 Thai peppers diced with seeds.

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.

Add 8 Tbsp. of the teriyaki sauce, and reduce this until it starts to caramelize.

Serve on a plate with a little of the sauce from the pan spooned over the fish. Top with diced scallions.

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About

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

Tags:

sichuan

Lemons

Bass

fish

Yield:

4.0

Added:

Saturday, February 13, 2010 - 3:13pm

Creator:

Chef Scott Anderson

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