INGREDIENTS: Garlic Ginger Soy:
2 Tbsp. peanut oil
1 ounce garlic, finely minced
1 ounce ginger, very finely julienned
1 ounce green onion tops, thinly sliced on the diagonal
1 ½ cups Kikkoman Soy Sauce
3 ounces sugar
2 Tbsp. Oriental sesame oil
Chilean Sea Bass:
24 Chilean sea bass fillets (8 ounces each)
as needed, canola oil
as needed, salt
6 Tbsp. chopped parsley
2 Tbsp. garlic powderGarlic Ginger Soy:
2 Tbsp. peanut oil
1 ounce garlic, finely minced
1 ounce ginger, very finely julienned
1 ounce green onion tops, thinly sliced on the diagonal
1 ½ cups Kikkoman Soy Sauce
3 ounces sugar
2 Tbsp. Oriental sesame oil
Chilean Sea Bass:
24 Chilean sea bass fillets (8 ounces each)
as needed, canola oil
as needed, salt
6 Tbsp. chopped parsley
2 Tbsp. garlic powderDIRECTIONS: To make Garlic-Ginger-Soy:
In small skillet, heat peanut oil. Fry garlic a few seconds; add ginger. Fry for a few seconds, then 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 Chilean 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 throughout. Meanwhile, place a pinch of garlic-ginger mixture in small ramekin; add 3 Tbsp. soy mixture. Plate fillet; serve with sauce in ramekin.SERVINGS:24 servingsFrom:Adapted from: Chef Larry Tse, The House, San FranciscoPHOTO CREDIT:Photo Credit: KIKKOMAN INTERNATIONAL, INC.
