• 1serving

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D, E
MineralsNatrium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/2 cup Sake

  2. 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

  7. 4 6-ounce pieces of chilean sea bass

  8. 8 ounces Fresh lump crabmeat; picked over

  9. tablespoon Sambal

  10. cup Chopped cilantro

  11. 1 tablespoon Chopped chives

  12. 1 tablespoon Honey

  13. 1 teaspoon White pepper

  14. 1 teaspoon Kosher salt

  15. 1 tablespoon Canola oil

  16. 4 Sheets nori

  17. cup Cucumber; seeded, peeled, and julienned

  18. Water for sealing sushi


  20. 4 ounces Butter (up to 6)

  21. cup Freshly squeezed orange juice

  22. cup Freshly squeezed lime juice

  23. 2 tablespoons Dijon mustard

  24. 1 Shallot; peeled

  25. 1 cup Chopped mango

  26. 1 cup Julienned mango

  27. pounds Pea sprouts

  28. 1 tablespoon Toasted sesame seeds

  29. 1 tablespoon Pink peppercorns

Instructions Jump to Ingredients ↑

  1. SAKE MARINATED BASS SPICY CRAB SUSHI ROLLS 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 or broiler. Grill or broil 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.

  2. Spicy Crab Sushi Rolls: 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.

  3. Mango Brown Butter Vinaigrette: 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.

  4. 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.

  5. Garnish with toasted sesame seeds and crushed pink peppercorns.

  6. Yield: 4 servings Recipe by: Cooking Live Show #CL8935 Posted to MC-Recipe Digest V1 #722 by "Angele and Jon Freeman" on Aug 4, 1997


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