Devon Seafood Grill

225 South 18th Street, Philadelphia, PA 19103
215-546-5940

Soy Honey Glazed Seabass,Wasabi Butter Sauce, Sushi Rice & Shanghai Tips

Serves 8

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

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

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

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

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

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.

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.

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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