Asian Style Sizzling Black Bass Recipes

BLACK BASS WITH PIPERADE AND POLENTA

Steps:

• Coat a large saute pan with olive oil and bring to a high heat. Coat the bottom of another smaller saute pan with olive oil.
• Sprinkle the fish with salt and pepper on both sides. When the large saute pan is screaming hot but not quite smoking, lay the fish fillets in the pan skin-side down. Place the small saute pan directly on top of the fillets; this applies gentle pressure to the fish and forces the skin to have contact with the pan and will create crispy skin. Cook the fish for 2 to 3 minutes, and then remove the top pan. Shake the pan a little to unstick the fish. Use a fish spatula to flip the fillets, and cook until the flesh is opaque.
• Place a dollop of the Soft Parmesan Polenta on the bottom of each plate, top with some Yellow and Red Pepper Piperade and place a piece of fish on top. Finish with a drizzle of extra-virgin olive oil.
• In a medium-size saucepan, bring the milk, 2 cups water and bay leaf to a boil. Season generously with salt, almost to the point of over seasoning. How do you know that you are there? TASTE IT! When it has reached a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
• When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue. Remove it from the heat and stir in the Parmesan and mascarpone.
• In a large saute pan, add enough olive oil to coat the bottom and place over medium-high heat. Add the garlic and cook until aromatic. Add the onions and continue to saute until slightly caramelized, 6 to 7 minutes. Add the plum tomatoes and diced peppers, season with salt and cook until slightly softened, about 2 minutes. Add the crushed tomatoes, chile flakes and pimenton and cook until the sauce thickens, about 5 minutes. Add the sherry vinegar and cook for an additional minute. Taste and season.
• Remove from the heat and stir in the chopped almonds and chives. Finish with a drizzle of olive oil.

ROASTED WHOLE BLACK BASS

Steps:

• Preheat the oven to 400 degrees F. Rinse the fish and dry thoroughly with a paper towel. Score each side of the fish 3 to 4 times on a bias, about 1/2-inch deep. Combine the parsley, tarragon and thyme into 1 large bunch with the stems attached, and separate out one-third of the bunch. Finely chop the separated, smaller bunch. Mix with one-quarter of the fennel slices, one-third of the fronds, garlic and capers and 2 of the lemon slices, making a sort of herby citrus marinade. Mix the chopped herb mixture with the olive oil and rub the mixture inside and outside of the fish as well as inside the slits. This will allow the herby citrus flavors to permeate through the fish. Sprinkle generously with salt and pepper. Place half of the remaining herbs, fennel, lemon slices, garlic and capers in a bed on the bottom of a roasting pan and the other half inside the cavity of the fish. Place the fish in a roasting pan. Evenly distribute the wine and butter pats in the pan, and place in the oven. The wine will help keep your fish moist and help steam it, as well as making a great sauce with the butter. Roast until the fish has cooked through, or until the skin is crispy and the fish is flaky, 25 to 30 minutes. Carefully transfer the fish to a serving platter with a bed of the Israeli Couscous (be careful, the fish is tender and can break). Pour the sauce from the pan over the fish and fillet to serve.
• Bring 3 cups salted water to a boil in a medium saucepan. Add the couscous, cover and remove from the heat. Allow the couscous to sit until the water is absorbed, 8 to 10 minutes. Stir in the currants, fresh herbs, lemon zest and lemon juice. Season with salt and pepper and stir in a small glug of olive oil before serving. Yield: 6 servings.

CHILKA-STYLE PAN-SEARED BLACK BASS

Steps:

• First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.
• Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.

CRISPY BLACK BASS WITH PEPPER, TOMATO, AND GINGER NAGE

Steps:

• In a non-stick pan, sear the bass, skin down, with 1/2 the butter on high heat for 2 to 3 minutes. Lower the heat and continue to cook for 2 to 3 minutes or until medium rare.
• Cut the potatoes in half, lengthwise, and blanch in salted water for 2 to 3 minutes. Once potatoes have been blanched, saute in 1 ounce of the butter, and set aside.
• Once the fish has cooked, set aside. In the same pan add the remaining butter and saute the habanero, ginger, peppers, and onion until pungent, 1 to 2 minutes. Add the tomatoes, sweet wine, chives, and season with salt and pepper.
• To serve, arrange the potatoes on the bottom of a large soup plate. Place the fish skin side up, and spoon the hot nage mixture around and over the fish. Serve immediately.

SIZZLING SHRIMP SANTORINI

Steps:

• Preheat the oven to 350 degrees F. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until nearly translucent, about 5 minutes. Add the Greek Seasoning, oregano and tomatoes, and season with sea salt. Simmer until the sauce thickens slightly, about 15 minutes. Stir in the parsley and shrimp.
• Transfer the shrimp mixture to a small baking dish. Top with the feta. Bake until the shrimp are cooked through, about 25 minutes. Add more Greek Seasoning and sea salt if desired. Garnish with the olives. Serve hot, with the crusty bread for dipping.
• Combine the oregano, parsley, garlic powder, onion powder, rosemary, pepper and sea salt.

SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS

Steps:

• Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
• Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
• Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
• Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
• Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
• Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.