Best Rice Flake Crisped Black Sea Bass Mushrooms Pea Greens And Cumin Pepper Curry Recipes

Roasted Black Bass on Jasmine Rice, Miso Glaze and Seaweed Mao image

Provided by Food Network

Time 6h45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup white miso
1/2 cup mirin
2 tablespoons sugar
1 tablespoon mushroom soy sauce
1 teaspoon minced garlic
1 teaspoon minced ginger
1 tablespoon sesame oil
4 (3-ounce) black bass fillets
1 cup jasmine rice
1 1/4 cups water
4 iceberg lettuce cups
4 seaweed mao cups, optional

Steps:

In a small bowl, combine the miso, mirin, sugar, soy sauce, garlic, and ginger. Slowly stir in the sesame oil to make the miso glaze. Marinate the bass in the miso glaze for 5 to 6 hours, refrigerated.
In a pot, combine rice and water and cook in rice cooker until done. Reserve and keep warm.
Arrange the fish fillets on a roasting pan. Generously coat with the miso glaze, and discard the rest of the glaze. Bake in a preheated 500 degree F oven for about 10 minutes or until medium done.
Preheat a deep fryer, or oil in a large pot to 360 degrees F. Place the seaweed mao in the fryer and fry for 30 seconds until crisp. Remove from the fryer and drain on a paper towel-lined plate. Garnish each fillet with the seaweed mao. Serve immediately.
Place an iceberg lettuce cup on a dinner plate. Spoon about 1/2 cup of the jasmine rice in center, place a fillet on top and drizzle miso glaze from roasting pan over the rice.

Green Curry Marinated Grilled Bass image

Provided by Bobby Flay

Categories main-dish

Time 1h10m

Number Of Ingredients 15

2 stalks lemon grass, tough leaves peeled off, cleaned and cut crosswise into 1inch pieces
1 cup firmly packed cilantro leaves
2 large shallots, peeled
3 scallions, ends trimmed
2 tablespoons fresh lime juice
1/2 cup firmly packed basil leaves
4 jalapeno peppers, coarsely chopped
1 teaspoon freshly grated ginger
1 tablespoon coriander
1 tablespoon cumin
3 tablespoons vegetable oil
1/2 teaspoon salt
1 cup canned coconut milk
4 striped bass fillets, 6 ounces each
Salt and pepper

Steps:

Place all ingredients except the coconut milk in the food processor and process until smooth. Transfer puree to medium skillet and cook for 3 minutes. Slowly whisk in the coconut milk until well combined. Let cool. Place bass in a medium baking dish and cover the marinade. Let marinate for 30 minutes. Preheat grill. Season fillets with salt and pepper and grill on each side for 3 minutes or until medium well.