Ingredients Jump to Instructions ↓

  1. 1/2 cup sake

  2. 1/4 cup canola oil

  3. 2 tablespoons thin soy sauce

  4. 2 tablespoons minced ginger

  5. 2 tablespoons sugar

  6. 1 tablespoon coarsely ground black pepper four 6-ounce pieces of Chilean sea bass

Instructions Jump to Ingredients ↑

  1. Preparation : GRILLED SAKE MARINATED BASS WITH SPICY CRAB SUSHI ROLLS, PEA SPROUT SALAD AND MANGO BROWN BUTTER VINAIGRETTE In a bowl combine sake, oil, soy sauce, ginger, sugar, and black pepper. Place bass in a shallow baking dish and pour marinade over. Marinate for at least 3 hours or overnight. Preheat grill. Grill over high heat about 10 to 12 minutes, depending on the thickness of the fish. It should be flaky with an oily texture when done. Spicy Crab Sushi Rolls: 8 ounces fresh lump crabmeat, picked over 1/2 tablespoon sambal 1/4 cup chopped cilantro 1 tablespoon chopped chives 1 tablespoon honey 1 teaspoon white pepper 1 teaspoon kosher salt 1 tablespoon canola oil 4 sheets nori 1/2 cup cucumber, seeded, peeled, and julienne Water for sealing sushi In a large bowl, mix crab, sambal, cilantro, chives, honey, pepper, salt, and oil. Taste for seasoning. Lay out one sheet of nori and spread with crab mixture. Place the cucumber on top of the crab. Roll it tightly, dampen edge with water and seal. Set aside. Fill and roll remaining nori sheets. Slice each roll into 3 pieces. Mango Brown Butter Vinaigrette: 4 to 6 ounces butter 1/2 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 2 tablespoons Dijon mustard 1 shallot, peeled 1 cup chopped mango 1 cup julienne mango 1/2 pound pea sprouts 1 tablespoon toasted sesame seeds 1 tablespoon pink peppercorns In a small saucepan, warm butter over low heat until it turns brown, about 15 to 20 minutes. In a blender, combine orange juice, lime juice, mustard, shallot and chopped mango and blend until smooth. When butter is browned, pour it in the blender, while running, in a steady stream. Taste for seasoning. Transfer dressing to a bowl and toss with the mango julienne. In a bowl, toss the pea sprouts with a small amount of vinaigrette and mound a small amount in the center of a large dinner plate. Place 3 pieces of sushi around the salad. Lay the fish on top of the sushi and the sprouts. Drizzle vinaigrette with the mango pieces around the plate. Garnish with toasted sesame seeds and crushed pink peppercorns.


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