Ginger Sea Bass with Smoked Basmati Fried Rice Recipe by Judy Joo | Yummly
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Ginger Sea Bass with Smoked Basmati Fried Rice

JUDY JOO
23Ingredients
40Minutes
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Description

Make a perfectly pan-fried seabass lacquered with a sweet and spicy ginger glaze. Served atop fried rice with zucchini, scallions, and shiitakes, it's a dish that's both impressive and comforting. To buy specialty ingredients used in this recipe, visit Snuk Foods.

Ingredients

US|METRIC
2 SERVINGS
  • 1 long red chili (such as Korean red chili, for glaze)
  • 2 inches fresh ginger root
  • 3 tablespoons Yugeta® Double Brewed Soy Sauce (or substitute with regular soy sauce; for glaze)
  • 3 tablespoons mirin (sweet rice wine)
  • 2 tablespoons Okinawan brown sugar (also known as kokuto, buy at Japanese markets or snukfoods.com, or use domestically-available brown sugar)
  • 2 teaspoons OMED® Yuzu Oil (or substitute with extra-virgin olive oil)
  • 12 ounces Snuk® Smoked Basmati Rice (or substitute with regular basmati rice; cooked according to package and spread out to dry)
  • 1/2 zucchini
  • 5 shiitake mushrooms
  • 3 tablespoons vegetable oil (for fried rice)
  • 1 garlic cloves
  • 2 scallions
  • 1 egg
  • kosher salt (to taste)
  • Red Boat® Fish Salt (or substitute with sea salt; to taste)
  • 1 tablespoon Yugeta® Double Brewed Soy Sauce (or substitute with regular soy sauce; for fried rice)
  • 1/3 cup vegetable oil (for fish)
  • 4 fillets sea bass (about 4 oz. each, skin on; can cut into smaller pieces if desired)
  • 1 long red chili (such as Korean red chili, for garnish, optional)
  • 1 bunch chives (for garnish, optional)
  • shiso leaves (buy at Asian markets, for garnish, optional)
  • black sesame seeds (for garnish, optional)
  • white sesame seeds (for garnish, optional)
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