I have the worst cold of my life. I don't normally get an upper respiratory infection so it really caught me off guard. I decided to make this dish and loaded it with ginger. I made this dish only a few times a year since the Chilean sea bass is not cheap. Each time I make this dish I add different ingredients. Today I came across some fresh looking lotus roots and young ginger. The lotus root has a mild taste but it added a nice crunch, texture and presentation to this dish.
Braised Chilean Sea Bass (serves 2-3)
1 1/2 lb Chilean sea bass (2 large steaks)
10 oz lotus roots, peeled, cut into 1/8th inch disc (cook the lotus in water for 10 minutes, save cooking liquid)
10 dried shiitake mushrooms, hydrated and sliced thinly
5 fresh shiitake mushrooms, sliced thinly
3 oz young ginger, peeled and julienned
2 1/2 oz or 1 large shallot, finely minced
2 garlic, finely minced
1 scallion, cut into 1-inch lengths
3 napa cabbage leaves, sliced 1/2 inch lengths
5 T olive oil
5 T seasoned soy sauce for seafood*
3 T mirin (optional)
1) Heat 3 T of oil in a skillet or large pan over high heat. Once the pan is hot reduce heat to medium.
2) Add shallot, ginger, and garlic and sauté for 2 minutes.
3) Add 1 T oil and add napa cabbage, shiitake mushrooms, lotus, and scallion, stir for 4 minutes.
4) Clear the center of the pan and put in 1 T oil, place the fish in the center of the pan. Add 1/2 C of lotus liquid, seasoned soy sauce, and mirin.
5) Cover the pan and turn heat to low. Cook for 5-7 minutes, carefully turn the fish and cook for another 5-7 minutes. Take some of the liquid from the pan and drizzle on top of the contents to prevent drying out during the cooking process.
|historic gas lamps and wreaths|
(Bay Village, Boston, MA)
|fresh lotus roots|
*I prefer to use the Chilean sea bass steaks for this dish instead of fillets. Cooking with the bones in adds more flavor.