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| Soy Honey Glazed Seabass,Wasabi Butter Sauce, Sushi Rice & Shanghai Tips |
| Serves 8 |
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| Ingredients for Soy Honey Glaze |
1 cup Soy Sauce (Tamari brand or low sodium)
1/4 cup Oyster Sauce (lee kum kee)
1 cup Honey
1 tbsp Worcestershire sauce
1/4 cup Mirin Sweet Wine
1 tsp Tabasco Sauce
8 6 oz portions Sea Bass Filets
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| Ingredients for Sushi Rice |
2 cups Sushi Rice
2 tbsp Rice Wine Vinegar
1 tbsp Mirin Wine
1/4 cup Sugar
2 1/2 cups Water
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| Ingredients for Wasabi Butter Sauce |
1 cup Dry White Wine
2 Shallots, sliced
1 1/2 cup Heavy Cream
1 lb Sweet Butter, diced
5 tbsp Wasabi Powder
3 tbsp White Wine Vinegar
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| Ingredients for Assembly |
1 oz Butter, melted
1 portion Seabass, marinated
1/2 cup Sushi Rice
1 bunch Shanghai Tips, separated
1 oz Wasabi Butter Sauce
1 tsp Black and White Sesame Seeds
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| Method for Soy Honey Glaze |
• In a glass bowl place the above ingredients
and mix well.
• Place the filets in a pan and pour the
marinade over.
• Let filets sit in marinade for two hours
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| Method for Sushi Rice |
• Place the rice in a bowl and rinse it in cold
water, repeat the procedure till liquid is clear.
• Place the rice and water in a heavy bottom pot
and bring it to boil.
• Lower the heat to low and cover the pot and
cook for fifteen more minutes.
• Remove from heat and let stand for ten
more minutes.
• Place the rice wine and vinegar in a bowl and
warm it up to dissolve the sugar.
• Place the rice in a glass or a wooden
bowl, pour the warm liquid over the rice
to thoroughly.
• Fold to coat every grain of rice, then spread on
a lined sheet tray.
• Cool for service.
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| Method for Wasabi Butter Sauce |
• In a heavy bottom pot place the white wine
and sliced shallots and reduce by half.
• Add heavy cream and bring it to a simmer and
reduce this by half.
• Strain the shallots, then combine with the
wasabi and white wine vinegar and set aside.
• On the stove in a heavy bottom pot, slowly
fold in the butter one piece at a time.
• Add the wasabi mixture and the sauce is ready
for service.
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| Method for Assembly |
• In a non stick skillet place the butter and bring
it to a simmer.
• Remove excess marinade from the seabass and place in pan.
• Sear on all sides and place in a preheated oven
at 350 degrees for 6 to 8 minutes until desired
doneness.
• Meanwhile place the sushi rice in a bowl and
place in steamer to warm.
• Place the shanghai tips in with the rice, placed
around the rice in a ring form.
• When the fish is cooked, place on top of rice,
sprinkle with sesame seeds, pour the butter
sauce around the fish and serve.
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