Pan-Seared Black Sea Bass with Local Shrimp & Sugar Snap Peas
- 1 cup soy sauce
- 1 cup mirin (a Japanese cooking wine)
- 3 Tbs. vegetable oil
- 8 2-oz. black sea bass fillets
- Salt and black pepper
- 16 oz. rice vermicelli noodles, al dente
- 16 medium Wild American Shrimp, peeled, deveined, and sautéed
- 2 cups sugar snap peas, blanched
- 1/2 stalk lemongrass, white center only
- 1 cup micro greens
- Fried taro chips
In small saucepan, simmer soy sauce and mirin until reduced by half. Set aside.
Heat vegetable oil in large sauté pan until it shimmers and slides easily across the pan and is almost smoking. Season sea bass fillets with salt and pepper. Working in batches, place them skin-side up into hot oil. Cook until fish is golden and easily releases from pan (about two to three minutes). Flip fillets and cook another two to three minutes.
While fish cooks, heat half of soy-mirin reduction in large pot. Add noodles and toss to coat. Make noodles into little nests on eight four-inch plates and top with seared fish. Skewer shrimp and place one skewer into each fillet. Divide sugar snap peas among plates and lightly drizzle with remaining soy-mirin reduction.
Lightly grate lemongrass over dish. Top fish with micro greens. Garnish with taro chips.
Al Dente Rice Vermicelli Noodles
16 oz. rice vermicelli noodles
Add noodles to boiling salted water and cook for about two minutes, or until dente. Strain and set aside.
Sautéed Wild American Shrimp
16 medium Wild American Shrimp, peeled and deveined
Salt and black pepper
1 Tbs. vegetable oil
Season shrimp with salt and pepper. Heat vegetable oil in sauté pan, then sear shrimp in oil for about 45 seconds on each side, or until pink in color and firm. Set aside.
Blanched Sugar Snap Peas
2 cups sugar snap peas
In a pot of boiling water, blanch peas for about 45 seconds, then immerse in cold water to stop cooking, drain, and set aside.
Fried Taro Chips
1 4-oz. taro root
2 Tbs. vegetable oil
Thinly slice taro root. Heat vegetable oil in a sauté pan, then fry slices until crisp. Remove, season with salt, and set aside.