SZECHUAN SEA BASS ENJOY DAN:

                              SEZCHUAN SEA BASS by CHEF DAN:

Serves 4

SZECHUAN-STYLE SEA BASS:

4 sea bass fillets: score skin 3 times with a sharp knife

1 tablespoon olive oil

2 garlic cloves, finely diced

2 tablespoon fresh ginger, finely chopped

2 chilies, seeded and finely chopped

4 scallions, bias cut into 1/2inch lengths

2 tablespoon Sriracha

2 tablespoon EACH soy sauce, and rice wine vinegar

1/2-cup chicken stock

2 teaspoons Szechuan peppercorns, crushed

1 tablespoon sesame oil

WOK-FRIED VEGETABLES:

2 tablespoon grape-seed oil

4 scallions, bias cut into 1/2-inch lengths

3 heads bok choi, root removed. Leaves separated

1 red bell pepper, thinly sliced

3 tablespoon water

2 tablespoons soy sauce

1 tablespoon sesame oil

DIRECTIONS: (FOR THE Sichuan-Style Sea Bass) (PREHEAT OVEN TO 400 F)

1.   In a wok: heat oil over high heat and when sizzling.

2.   Stir-fry garlic and next 3 ingredients and stir-fry 3 minutes.

3.   Stir in Sriracha and stir-fry 1 minute.

4.   Add soy sauce and next 4 ingredients and bring mixture to simmer.

5.   Add the sesame oil and simmer 1 minute or until slightly thickened.

6.   Remove from heat.

7.   Place bas bass fillets onto a baking sheet, brush Sichuan sauce all over the fish.

8.   Bake in the preheated oven for 15-20 minutes.

FRIED VEGETABLES:

1.   Heat the oil in a wok over high-heat and when sizzling.

2.   Add the scallions and stir-fry 1 minute.

3.   Add the bok-choi, bell pepper, water and stir-fry 2-3 minutes.

4.   Stir in soy sauce and sesame oil and stir-fry 1 minute.

TO SERVE:

1.   Spoon the wok-fried vegetables into the center of each plate.

2.   Top with sea bass fillet, then spoon over some of the Sichuan sauce.

E3NJOY DAN:                        SING SONG PLANT SEEDS AND