Sep 19, 2008
Spicy Sea Bass with Seaweed Rice
- 1 cup short grain Japanese rice, well rinsed
- 4" square of nori, julienned
- sea salt
- sugar
- 2 tbsp rice vinegar
- 2 fillets sea bass, skin removed
- cornstarch
- 2 tbsp peanut oil
- 2 scallions, minced
- 3 garlic cloves, minced
- 1 inch ginger, peeled, minced
- 2/3 cup chicken stock
- 1 tbsp sambal oelek
- 1 tbsp dry sherry
- 1 tbsp soy sauce
- 1/2 tsp sesame oil
- white pepper
- In a saucepan combine the rice and 1 1/4 cups cold water. Add the nori and cover.
- Bring to a boil and cook on medium high for 2 minutes.
- Reduce the heat to medium low and cook for 5 minutes.
- Reduce the heat to the very lowest setting and cook 15 minutes.
- Uncover and then cover with a clean dishtowel.
- Let rest 15 minutes.
- Combine 2 tbsp rice vinegar, 2 tsp sugar, and 3/4 tsp sea salt.
- Pour on the rice and fluff with a fork without mashing.
- Meanwhile, season the fish on both sides with salt. Dust generously with corn starch.
- Heat the peanut oil in a large skillet.
- Add the fish and brown lightly on both sides. Remove from the pan.
- Add the scallions, ginger, and garlic and saute 30 seconds.
- Pour in the chicken stock.
- Add the sambal oelek, dry sherry, soy sauce, sesame oil, 1/2 tsp sugar, 1/4 tsp salt, and white pepper.
- Bring to a simmer and return the fish. Cook for 3 minutes.
- Serve the fish on the rice with the sauce from the pan.
Absolutely delicious. seriously. and the rice has a great texture. so yummy. together they have a really nice sweet and sour balance. i loved this so did david