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
  1. In a saucepan combine the rice and 1 1/4 cups cold water.  Add the nori and cover.
  2. Bring to a boil and cook on medium high for 2 minutes.
  3. Reduce the heat to medium low and cook for 5 minutes.
  4. Reduce the heat to the very lowest setting and cook 15 minutes.
  5. Uncover and then cover with a clean dishtowel.
  6. Let rest 15 minutes.
  7. Combine 2 tbsp rice vinegar, 2 tsp sugar, and 3/4 tsp sea salt.
  8. Pour on the rice and fluff with a fork without mashing.
  9. Meanwhile, season the fish on both sides with salt.  Dust generously with corn starch.
  10. Heat the peanut oil in a large skillet.
  11. Add the fish and brown lightly on both sides.  Remove from the pan.
  12. Add the scallions, ginger, and garlic and saute 30 seconds.
  13. Pour in the chicken stock.
  14. Add the sambal oelek, dry sherry, soy sauce, sesame oil, 1/2 tsp sugar, 1/4 tsp salt, and white pepper.
  15. Bring to a simmer and return the fish.  Cook for 3 minutes.
  16. Serve the fish on the rice with the sauce from the pan.

Leave a comment

Your email address will not be published. Required fields are marked *