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Sea Bass with Soy Glaze and Cucumber Salsa

Sea Bass with Soy Glaze and Cucumber Salsa

Cristina Ferrare cooks one of her original recipes!
Ingredients for Cucumber Salsa
  • 1 Cucumber, peeled, seeded and chopped
  • 1 ½ tsp Low sodium soy sauce
  • 1TB Rice wine vinegar (Mirin)
  • 2 Scallions, chopped
  • 1TB Chopped cilantro
Ingredients for Sauce
  • ¼ cup Low sodium soy sauce
  • ¼ cup Mirin
  • ¼ cup Sugar
  • 2TB dry white wine
Ingredients for Fish
  • 6, 3oz Sea bass fillets
  • ½ cup All purpose flour
  • 4TB Olive oil
  • 1TB sesame seeds


INSTRUCTIONS FOR THE CUCUMBER SALSA

(Salsa needs to be made and refrigerated the day before)

1.     Peel, seed and chop the cucumber

2.     Combine the cucumber with soy sauce, vinegar, scallions and cilantro

3.     Add blanched, cooled, shelled edamame

4.     Cover and refrigerate


INSTRUCTIONS FOR SAUCE


(In a medium saucepan over low-heat)


1.     Stir together soy sauce, mirin, sugar and wine. stir frequently until the sugar is completely dissolved (about 3 minutes)

2.     Pour the sauce into a small bowl and set aside.


INSTRUCTIONS FOR FISH

1.     Dredge the fillets in flour

2.     Heat skillet on medium high until hot

3.     Add olive oil and heat until hot but not smoking

4.     Saute sea bass 2-1/2 minutes on each side until browned

5.     Reduce heat to medium and pour “sauce” over fish

6.     Cover with lid

7.     Cook until fish is cooked through (about 5-6 mins)

8.     Place fillets on platter and pour pan juices over top

9.     Serve with sprinkling of sesame seeds and salsa on the side.

10.     Add rice: we are using brown, or you can try jasmine


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