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.

Reviews & Comments 7

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    " It was excellent "
    gourmetana ate it and said...
    Wonderful, I love it!
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  • rhianna 8 years ago
    Intriguing ~ I will have to try this sometime!
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    " It was excellent "
    hungrybear ate it and said...
    Sound good
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  • rottman 8 years ago
    Wow! Great dish! Five-by-five.
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    " It was excellent "
    mjcmcook ate it and said...
    Your "5"FORK!!!!! recipe is
    a MUST "Make & Taste" ~ASAP~!
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    " It was excellent "
    trigger ate it and said...
    I like the grits; and your presentation is wonderful.
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    " It was excellent "
    elgourmand ate it and said...
    Lookin delicious but goin ta have ta use snapper. Should be delightful just the same. RJ
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