One of the most important concept in Japanese cuisine is to respect the product and I very much agree with this philosophy. When you can get your hands on a beautiful Fresh Fish, not much is needed to make it beautiful. The flavour of sea bass is naturally gorgeous and very delicate, the goal is thus just to enhance it. Steaming will keep the fish moist and allow the aromas and spices you stuff it with to gently infuse the flesh. Here I've chosen Asian herbs and spices, but the same technique can be used for a Mediterranean version, with for instance Lemon, Thyme, and Fennel.
Start by preheating the oven at 200°C.
Your winning combination of ingredients to this Asian style Sea Bass will be:
-Lemongrass
-Ginger
-Garlic
-One deseeded chili
-Coriander
-Keffir lime leaves
-Kombava fruit or Lime
Roughly chop all these ingredients and put them aside. Score the flesh of the Sea Bass and rub it with salt. Put the seabass on a sheet of foil, stuff it with all your chopped ingredients. If some of it doesn't fit in the cavity, don't throw it away, just put it on the seabass and fold the foil to close the papillote.
Put the papillote in the oven for about 15 minutes for a 300g fish.
No comments:
Post a Comment