|-Geoffrey R. Murray is the new chef at West ollywood's Moustache Cafe, and he brings a decided Asian/Californian touch to the French bistro menu. This dish uses a whole farm-raised Virginia striped bass and the simple Pacific Rim-influenced sauce can be used with any grilled meat, fish or shellfish.|
|1||Whole striped bass, scaled and dressed salt, pepper|
|1 tablespoon||Chopped garlic|
|3 tablespoons||Olive oil|
|1 bunch||Leeks (white part only), cut in fine julienne canola oil Ginger Sauce (recipe follows) chives, optional lemon wedges, optional|
Score fish on both sides with ¼-inch-deep cross slices. Season to taste with salt and pepper. Rub with garlic inside and out. Place in shallow oven/flameproof casserole or skillet. Heat olive oil in casserole over medium heat. Add fish and sear until browned on both sides. Bake at 400 degrees 15-20 minutes, depending on size and thickness of fish.
Deep-fry leeks in hot canola oil a few seconds until crisp and lightly browned. Drain on paper towels. Place fish on platter. Spoon hot Ginger Sauce over fish. Pile leeks on top of fish. Or garnish with chives and lemon wedges. Makes 4 servings.
1 cup chopped Roma tomatoes ¼ cup peeled, finely diced ginger root 6 green onion, thinly sliced 1 tbs sesame seeds 1 tsp crushed hot pepper ½ cup soy sauce 2 tbs honey 2 tbs sesame oil 1 bunch cilantro, leaves chopped
Combine all ingredients. When ready to serve, heat sauce over medium heat. Makes about 1½ cups.
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