Ads used to be here

Please Support Our Sponsors
Keeping It Simple: A Talk with Martin Yan by Kris Man

Food

Recipes (Check out our NEW Recipes Area!)

Yan Can Cook Recipes

Asian Fusion
Chinese
Indian
Japanese
Korean
Malaysian
Singaporean
Thai
Vietnamese

Star Chefs
Martin Yan
Bryan Nagao
Dan Ivarie

Asian Fruits and Vegetables Reference Guide

Find out how to...
Chef Yan's Sauces Vegetable Garnishes Art of Tea
Dim Sum
Using Chopsticks
Cutting Techniques
Kitchen Utensils Making Wontons

Restaurant Reviews
Krungthai Restaurant
MAKO Restaurant
Tommy Toy's

E-mail Your Experiences





Ginger Marinated Striped Seabass
Asian Fusion
Serves 10

INGREDIENTS

4 lbs. striped seabass
2.2 lb. baker potatoes
7 oz. carrots
7 oz. zuchinni
7 oz. yellow squash
7 oz. shiitake mushroom
2 oz. coleman mustard
5.3 oz. wasabi powder
6.6 oz soy sauce
2 oz. orange juice
17 oz. chicken stock
6 oz. sake
2 oz. shiso
1 oz. garlic
3.5 oz. ginger
2 oz. shallots
1.8 oz. white rice
7 oz. kecap manis
1 oz. rice wine vinegar.


COOKING METHOD

To prepare shiso sauce, reduce sake with shallots, ginger, and garlic. Add chicken stock and rice and simmer for 45 minutes. Add shiso, blend, and strain.

Mix coleman mustard or wasabi with some soy sauce and water. Add rice wine vinegar.

Marinate seabass with ginger and kecap manis. Pan sear seabass.

Saute julienned vegetables, and arrange on a plate with wasabi and potatoes.

Place fish on top, ladle shiso sauce over, and drizzle mustard sauce around. Garnish dish with kaware sprouts, pickled ginger, and black seeds.


NOTES

Not just ordinary seabass, but seabass marinated in a tantalizing ginger sauce. If you need a recipe that's easy to cook for a big group, then try this asian fusion dish.


SOURCE: Chef Bryan Nagao

 

 



| About Us | Disclaimers and Legal Information | Advertise With Us |
We welcome your comments. Send e-mail to us at info@asianconnections.com
Copyright ©1999-2002 AsianConnections.com