North 44's crispy sea bass
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oriental Fish Sauce |
| 1 | tablespoon | Soy Sauce |
| 1 | tablespoon | Rice Wine Vinegar |
| 1 | tablespoon | EACH: Lime and Orange Juice |
| 1 | teaspoon | Dijon Mustard |
| 2 | smalls | Tomatoes; seeded; diced |
| 1 | each | Yellow Pepper; diced |
| 1 | small | Onion; diced |
| 4 | In Cucumber; seeded; diced | |
| 1 | tablespoon | Coriander; fresh; chopped |
| 2 | eaches | Green Onions (green part only); minced |
| ¼ | cup | Dry White Wine |
| ¼ | cup | Rice Wine Vinegar |
| 2 | eaches | Green Onions (white part only); minced |
| Pn EACH: Salt, Pepper and | ||
| 1 | teaspoon | Wasabi Powder |
| ½ | cup | All-Purpose Flour |
| ¼ | teaspoon | Salt |
| 1 | teaspoon | Honey |
| 1 | pinch | Cayenne |
| 1 | pounds | Sea Bass Fillets (500 g - about 4) |
| 2 | tablespoons | Rice Wine Vinegar |
| 1 | tablespoon | Lime Juice |
| 1 | tablespoon | Olive Oil |
| ¼ | teaspoon | Salt |
| 1 | pinch | Pepper |
| 1 | pinch | Cayenne Cayenne |
| 1 | tablespoon | Tahini (sesame seed paste) |
| 2 | tablespoons | Lime Juice |
| ½ | cup | Cold Butter; cut in cubes |
| 2 | teaspoons | Water |
| 1 | cup | Vegetable Oil |
Directions
CORIANDER SALSA
TAHINI BUTTER
WASABI
COATING AND FRYING
A favorite of Tom Cruise's while he was filming in Toronto.
Wasabi - powdered Japanese horseradish - is sold in Japanese food shops and some supermarkets.
1. Combine fish sauce, soy sauce, vinegar, lime juice, orange juice, mustard, honey and cayenne, whisking until smooth. Pour over fish; let stand at least 10 minutes. 2. Combine salsa ingredients. 3. For tahini butter: In small saucepan over high heat, bring to boil wine, vinegar, onions, salt, pepper and cayenne. Boil about 5 minutes or until reduced by half. Remove from heat. Add tahini, lime juice and butter, mixing with electric hand mixer until smooth. 4. In bowl, combine wasabi and water to form sauce-like consistency. 5. On plate, combine flour and salt. Dredge fish with flour. Cook fish in oil in large skillet over medium-high heat about 7 minutes, turning once, until crisp, golden and just flaking. 6. To serve, place warm tahini butter on individual plate. Drizzle decoratively with wasabi on top. Top with fish. Garnish with salsa and extra fresh coriandr. 7. Makes 4 servings.
From Star Tested: Toronto Star 22 March, 1995