Tonys Fried Sea Bass With Leeks And Creamy Coconut Grits
From luisascatering 14 years ago
- 15 minutes to make
- Serves 4
A brilliant dish my friend Tony created for our monthly dinner parties. So creative and DELICIOUS! Thai and Vietnamese flavors were his inspiration.
Ingredients
- For Fried Fish: shopping list
- 4 Chilean sea bass fillets (center cut, no skin) shopping list
- 2 cups Sweet rice flour shopping list
- 1 tbsp white pepper shopping list
- 1 tbsp kosher salt shopping list
- chili oil( to taste) shopping list
- canola oil for frying shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Sauce: shopping list
- 1 large leek, cleaned and thinly sliced (white & light green part only) shopping list
- 7 garlic cloves, peeled and minced shopping list
- 2 tbsp fish sauce shopping list
- 1Tbsp lime juice shopping list
- ½ cup sugar shopping list
- water shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- coconut Grits: shopping list
- 4 fresh shitake mushrooms, fine dice shopping list
- Quick grits (4 servings worth) shopping list
- ½ cup coconut milk shopping list
- ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ shopping list
- Garnish: shopping list
- Saifun noodle threads, fried shopping list
- nori (dried sea weed sheet), julienned shopping list
How to make it
- Season sea bass fillets with white pepper and salt, dredge in rice flour.
- In a non stick skillet bring canola oil and chili oil up to temp for shallow frying. After flipping the fillets, spoon oil over the fillets while frying the other side. Pan fry fillets for approx 4 mins per side depending on thickness Using a thermometer, the center should be 130 degrees.
- For the sauce, sprinkle garlic with salt. Strain the garlic and salt in a sauce pan thru a strainer using about 3 cups warm water. Discard minced garlic. Add sugar, fish sauce, and lime juice. Bring to a boil, reduce heat to medium and cook for 20 mins so sauce will thicken slightly (sauce should be delicate, and not too thick). Add leeks to the sauce and cook for about the last 10 minutes until tender.
- In a small pot, add water and bring to boil, add quick grits, and shitake mushrooms, stirring occasionally. Once grits start to thicken after 4 minutes, add coconut milk (cream) stir for about a minute or two more. The grits will thicken up more after removed from heat.
- In a shallow serving bowl, add a dollop of coconut grits, put fish on top, spoon some of the leeks on top of the fish, ladle some of the sauce around the bowl, garnish with saifun noodle and nori.
People Who Like This Dish 5
- General664 Nowhere, Us
- Good4U Perth, Canada
- gourmetana London, UK
- hungrybear Miner, MO
- trigger MA
- elgourmand Apia, WS
- rhianna NM
- mjcmcook Beach City, CA
- luisascatering Burlingame, CA
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 6 people-
Lookin delicious but goin ta have ta use snapper. Should be delightful just the same. RJ
elgourmand
in Apia loved it
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I like the grits; and your presentation is wonderful.
trigger
in loved it
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~HELLO~
Your "5"FORK!!!!! recipe is
a MUST "Make & Taste" ~ASAP~!
~Photo~FLAGGED!!!!!
~*~mj~*~
mjcmcook
in Beach City loved it
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