Glazed sea bass with scallion pancakes
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Soy sauce |
| ¼ | cup | Mirin |
| ¼ | cup | Sugar |
| 2 | tablespoons | Sake or white wine |
| 2 | teaspoons | Olive oil |
| 4 | 3 oz. sea bass filets | |
| 1 | cup | Low-fat milk |
| ½ | cup | Flour |
| 2 | Eggs - slightly beaten | |
| 2 | tablespoons | Sesame seeds - toasted |
| 1 | teaspoon | Sesame oil |
| Salt and pepper | ||
| 4 | tablespoons | Scallions - thinly sliced |
Directions
SEA BASS AND SAUCE
SCALLION PANCAKES
Directions: Sea Bass - In a small saucepan, combine the soy sauce, mirin, sugar and sake over low heat. Stir often, allowing the sugar to dissolve completely. Remove from heat and set aside. Heat the olive oil in a non-stick skillet until very hot. Add the sea bass and cook for 2 minutes on each side until lightly browned. Add the sauce mixture to the pan and cook over medium heat for 4 minutes, basting and turning the fish until cooked through.
Scallion Pancakes - In a large mixing bowl whisk together the milk, flour and eggs until smooth. Cover with plastic wrap and allow to stand at room temperature for 30 minutes. Stir in the sesame seeds, scallions, sesame oil, salt and pepper. Spray a small non-stick skillet with cooking spray and warm over medium heat. Add 2 T. of batter to the hot pan and swirl to coat the bottom of the pan. Cook for 45 seconds until golden around the edges. Flip carefully and cook another 30 seconds longer. Transfer to plate. Serve with the Sea Bass. Converted by MC_Buster.
Converted by MM_Buster v2.0l.