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| CHILEAN SEA BASS WITH KIKU'S BLACK BEAN SAUCE |
| Yields 4 servings |
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| Ingredients |
4 Chilean sea bass fillets, 6 oz each
sea salt
4 T Chinese salted black bean paste, mixed with a little sake
8 T sake
2/3 oz ginger spears (slice as thin as possible)
chives, cut into 1-1/2 inch lengths
6 T pure olive oil and 2 teaspoons sesame oil, mixed
shredded daikon radish and finely sliced sushi
ginger for garnish |
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| Presentation |
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Transfer the fish to the plates containing the reserved
steaming liquid.
Garnish with the daikon radish and sushi ginger on corner of plate and serve with a bowl of Japanese steamed rice. |
| METHOD |
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Sprinkle each fillet with a little sea salt and black pepper and then spread with the black bean paste.
Place the fish in a heat proof dish, add sake and steam for 10
minutes over high heat in a steamer. Remove the dish from the steamer and pour the accumulated cooking liquid onto 4 deep
plates for serving.
Top the fish with the ginger spears and chives. Heat the oil mixture
in a small frying pan until just before it begins to smoke, then pour it over the fish. |
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