Segments: 1:blog, 2:pan-seared-montauk-striped-bass-with-baby-yu-choy-water-chestnuts-and-warm, 3:, 4:, 5:
Pan-Seared Montauk Striped Bass with Baby Yu Choy, Water Chestnuts and Warm Soy Chili Yuzu Sauce | Great Performances

OHNO!



This site requires a screen size of 320px wide or greater.

Back to Posts

MAY
31
2016
Pan-Seared Montauk Striped Bass with Baby Yu Choy, Water Chestnuts and Warm Soy Chili Yuzu Sauce
by Garden Court Café Chef Litesh Hosabettu

Ingredients:

4  fillets   Striped bass (6 oz each)

1  lb         Baby yu choy, cut in halves

8  oz        Water chestnuts, drained and sliced

Sauce :

2    oz       Sesame oil

2    oz       Canola oil

3    Tbsp   Black vinegar

1               Thai chili, sliced

1     tsp     Ginger, grated

4     Tbsp   Soy

1      tsp     Yuzu

                  Salt, to taste

                  Pepper, to taste

Method:  

Preheat the oven at 350°F.

Heat oils in a heavy bottom skillet to medium heat. Add ginger and Thai chili. Sauté for 1 minute, and then turn off the heat. Add the black vinegar, yuzu, and soy sauce. Stir, and set aside.

Lightly season fish with salt and pepper. In a heavy bottom skillet, sear the fish, skin side down. Put it in the oven for 8-10 minutes.

In a wok, add a tablespoon of canola oil and heat to very hot. Add the yu choy and toss well for one minute. Add the water chestnuts and heat through.

Place the yu choy on the center of the plate and place the fish on top. Drizzle the sauce over the fish. Serve!


Be the first to comment...


Add Your Comment:

Please enter the word you see in the image below: