Chilean Sea Bass Recipe
Chilean Sea Bass, Thai Basil Sushi Rice, Fresh Vegetables, House Made Dashi Broth, Crispy Carrots
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Ingredients
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Chilean Sea Bass
Thai Basil Sushi Rice
Fresh Vegetables
House Made Dashi Broth
Crispy Carrots
Method
Chilean Sea Bass
- 1
Prepare the Sea Bass
Season the Chilean sea bass fillets with salt and black pepper on both sides.
- 2
Thai Basil Sushi Rice
- 3
Cook the Rice
Rinse sushi rice under cold water until the water runs clear. Combine sushi rice and water in a rice cooker or pot. Cook according to rice cooker instructions or bring to a boil, then cover and simmer for 20 minutes.
- 4
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture and fresh Thai basil leaves. Allow to cool slightly.
Fresh Vegetables
- 5
House Made Dashi Broth
- 6
Prepare Dashi Broth
In a pot, combine water and kombu seaweed. Let it soak for 30 minutes, then bring to a simmer. Remove the kombu and add bonito flakes. Simmer for 5 minutes then strain the broth through a fine sieve. Stir in soy sauce and mirin, and keep warm.
Crispy Carrots
- 7
Fry Carrots
Dust the thinly sliced carrots with cornstarch. Heat vegetable oil in a deep pan over medium heat. Fry the carrots in batches until they are golden and crispy, about 2-3 minutes. Drain on paper towels.