Monday, December 17, 2012

Braised Chilean Sea Bass (serves 2-3)

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
*The seasoned soy sauce for seafood can be found in an Asian grocery store.
*I prefer to use the Chilean sea bass steaks for this dish instead of fillets.  Cooking with the bones in adds more flavor.

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