Tasteful Recipe: Broiled Sea Bass with Zucchini Kimchi and Strawberry Salsa Over...

Tasteful Recipe: Broiled Sea Bass with Zucchini Kimchi and Strawberry Salsa Over Fried Plantains

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Cincy Chic teamed up with TASTE Magazine – your source for Food, Drink, Fashion and Style – to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

 

Broiled Sea Bass with Zucchini Kimchi and Strawberry Salsa Over Fried Plantains
Serves 2

 

Sea Bass Ingredients:
2 sea bass filets, about 6 ounces each
1/3 cup rice wine vinegar
1/3 cup soy sauce
1/3 cup sake
Crushed pepper flakes, ginger powder, onion powder and garlic powder to taste

 

Kimchi Ingredients:
1 young zucchini
1 tbs. kosher salt
1 green onion, sliced on the bias
Fresh garlic and ginger, minced, to taste
Ground red, black and white pepper to taste

 

Fried Plantain Ingredients:
2 yellow plantains, cut into 1/2 inch cubes
1/2 cup cornstarch
Onion powder
Salt and pepper
Peanut oil for frying

 

Strawberry Salsa Ingredients:
2 fresh, tart strawberries
2 hot, sweet red peppers
1 teaspoon rice wine vinegar
1 green onion, sliced on the bias
Minced garlic and ginger to taste

 

Mirin Caramel Ingredients:
1 ounce mirin

 

Method:

  • Slice Zucchini in 1/8 inch rounds and cover zucchini with kosher salt. Set aside.
  • Mix ingredients for the sea bass, cover the fish with marinade and set aside.
  • Mix the ingredients for the salsa and set aside.
  • After 20 minutes, drain and rinse zucchini and add remaining ingredients. Set aside.
  • In a very hot sauté pan, sear the sea bass, presentation side last.
  • Add the marinade back into the sauté pan, cover and cook two minutes on high heat.
  • Remove seared fish from the pan, leaving the liquid on the heat and cover fish.
  • Add the mirin to the pan and reduce until a thick caramel forms.
  • Mix dry ingredients for the plantains, coat them and fry at 350 degrees until golden brown.
  • As the plantains are frying, broil the fish for about three to five minutes or until fully cooked.

 

 

Plating:
Place the fried plantains on the plate and drizzle with caramel.
Add a layer of zucchini, the sea bass then top with the strawberry salsa.

 

Note: Other saltwater white fish like halibut can be substituted for sea bass.


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