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Recipe
Grilled Sea Bass with Garlic-Ginger Soy
Ingredients (Yield: 24 servings)
Garlic-Ginger Soy:2 Tbsp. peanut oil
1 oz. garlic, finely minced
1 oz. ginger, very finely julienned
1 oz. green onion tops, thinly sliced on the diagonal
1 1/2 cups Kikkoman Soy Sauce
3 oz. sugar
2 Tbsp. Asian sesame oil
Sea Bass:
24 sea bass, 8 oz. fillets
canola oil, as needed
salt, as needed
6 tbsp. chopped parsley
2 tbsp. garlic powder
Instructions
To make Garlic-Ginger Soy: In small skillet, heat peanut oil. Fry garlic a few seconds; add ginger. Fry a few seconds; add green onions. Fry until garlic and ginger are golden brown. Drain. Place on paper towels; reserve. In saucepan, heat soy sauce and sugar until sugar dissolves. Remove from heat; mix in sesame oil. Cover and reserve.To prepare Sea Bass: Rub fillets with oil, salt, parsley and garlic powder. Place in hotel pan; cover and refrigerate.
For each serving, to order: Grill 1 fillet on medium-hot grill 4 to 6 minutes on each side or until cooked through. Meanwhile, place a pinch garlic-ginger mixture in small ramekin; add 3 tablespoons soy mixture. Plate fillet; serve with sauce in ramekin.
Adapted from Chef Larry Tse, The House, San Francisco, CA
