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| CHILEAN SEA BASS |
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| INGREDIENTS: MAIN |
6 oz Chilean sea bass
5 fresh asparagus stalks
3 oz pressed rice
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| INGREDIENTS: SAUCE |
1 t grated garlic
pinch salt
pinch pepper
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| INGREDIENTS: GARNISH |
1/2 dried seaweed
1/2 oz shredded yam
1 t chopped cabbage
1 t chopped carrot
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| METHOD |
| Clean sea bass with washing liquid.
Soak the sea bass in marinade sauce for 2 hours.
Grill sea bass under salamander till slightly brown on both sides.
For garnish, soak shredded yam in plain water, drain and deep fry
until yellow.
Sauté asparagus on a pan and add garlic, sake and soy sauce.
Place rice in the center of plate and then put 3 ounces each sea bass
around the rice.
Pinch of chop cabbage and carrot around the plate to finish. |
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