Sunday, July 2, 2017


                              SEZCHUAN SEA BASS by CHEF DAN:
Serves 4

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

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.

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.
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

No comments:

Post a Comment