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Ginger Sea Bass with Smoked Basmati Fried Rice

Name: Ginger Sea Bass with Smoked Basmati Fried Rice
Total time: 40 min
Yield: 2
Ingredients: 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…; 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

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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Ginger Sea Bass with Smoked Basmati Fried Rice

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