Rice Flake Crisped Black Sea Bass, Mushrooms, Pea Greens And Cumin Pepper Curry Recipe
Servings: 4
Ingredients
- 4 x black sea bass portions - (6 ounce ea)
- Â Â Egg wash
- 1 c. rice flakes
- 1 c. shiitakes
- 1 c. oyster mushrooms
- 2 Tbsp. canola oil
- Â Â Oil for deep frying at 350 degrees
- 1 c. small-diced eggplant
- Â Â Wondra flour to coat
- 1 Tbsp. chopped shallots
- 1 tsp black cumin
- 1 Tbsp. butter
- 3 c. pea shoots
- 1 x tomato diced
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 4 Tbsp. finely minced white onion
- 1 Tbsp. minced garlic
- 1 Tbsp. minced ginger
- 1/4 tsp turmeric
- 1 x dry chili grnd
- 1 Tbsp. coriander seed grnd
- 1 Tbsp. grnd cumin
- 1/2 tsp freshly-grnd black pepper
- 2Â 1/2 c. fish fumet
- 2/3 c. coconut lowfat milk
- 3 Tbsp. tamarind
Directions
- Score the skin of the bass (if whole fillet) and coat with egg wash which is seasoned with salt and pepper. Cover with rice flakes on skin side. Cook fish in saute/fry pan with 1 Tbsp. of oil, rice flake-side down till golden, flip and continue till done (golden).
- Saute/fry mushrooms and 1 Tbsp. of oil in saute/fry pan over medium-high heat. Season with salt and pepper and reserve.
- Dredge eggplant in Wondra flour, deep fry in oil till golden brown and reserve.
- Saute/fry shallots with black cumin in butter till translucent/soft, add in the reserved mushrooms and saute/fry. Add in pea shoots to wilt, then the tomato dice, reserved eggplant and toss.
- Place vegetable in center of plate and top with the bass and drizzle with the sauce. Serve.
- For Sauce: In a medium saucepan, sweat onion, garlic and ginger. Make a paste with spices and water to moisten. Add in to onion mix and sweat. Add in fish fumet and simmer for 30 min. Finish with coconut lowfat milk and tamarind. Don't boil. Simmer till flavors are balanced. Pass through fine mesh strainer.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 196g | |
| Recipe makes 4 servings | |
| Calories 381 | |
| Calories from Fat 123 | 32% |
| Total Fat 14.08g | 18% |
| Saturated Fat 4.73g | 19% |
| Trans Fat 0.03g | |
| Cholesterol 19mg | 6% |
| Sodium 58mg | 2% |
| Potassium 543mg | 16% |
| Total Carbs 52.97g | 14% |
| Dietary Fiber 4.4g | 15% |
| Sugars 8.49g | 6% |
| Protein 11.61g | 19% |
