RICE FLAKE CRISPED BLACK SEA BASS MUSHROOMS, PEA GREENS AND CUMIN PEPPER CURRY

Rice Flake Crisped Black Sea Bass Mushrooms, Pea Greens and Cumin Pepper Curry image

Provided by Food Network

Time 1h40m

Yield 4 servings

Number Of Ingredients 27

4 (6-ounce) portions black sea bass
Egg wash
1 cup rice flakes
1 cup shiitakes
1 cup oyster mushrooms
2 tablespoons canola oil
Oil for deep frying, at 350 degrees
1 cup eggplant, small dice
Wondra flour, to coat
1 tablespoon shallots
1 teaspoon black cumin
1 tablespoon butter
3 cups pea shoots
1 tomato, diced
Salt and pepper, to taste
Sauce, recipe follows
4 tablespoons white onion, finely chopped
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1/4 teaspoon turmeric
1 dried chili, ground
1 tablespoon coriander seed, ground
1 tablespoon cumin, ground
1/2 teaspoon black pepper, ground
2 1/2 cups fish fumet
2/3 cup coconut milk
3 tablespoons tamarind

Steps:

Score the skin of the bass (if whole fillet) and coat with egg wash that is seasoned with salt and pepper. Cover with rice flakes on skin side. Cook fish in saute pan with 1 tablespoon of oil, rice flake side down until golden brown, flip and continue until done (golden brown). Saute mushrooms and 1 tablespoon of oil in saute pan over medium-high heat. Season with salt and pepper and reserve. Dredge eggplant in Wondra flour, deep fry in oil until golden and reserve. Saute shallots with black cumin in butter until translucent, add the reserved mushrooms and saute. Add 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.
In a medium saucepan, sweat onion, garlic and ginger. Make a paste with spices and water to moisten. Add to onion mix and sweat. Add fish fumet and simmer for 30 minutes. Finish with coconut milk and tamarind. Do not boil. Simmer until flavors are balanced. Pass through fine mesh strainer