Ginger Sea Bass with Smoked Basmati Fried Rice

JUDY JOO
23Ingredients
40Minutes

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 dish that's both impressive and comforting. To buy specialty ingredients used in this recipe, visi…

Snuk Foods. Their limited-edition Global Kitchen Kit was made just for Yummly to compliment Judy Joo's collection on Yummly Pro and features 10 unique curated ingredients from around the world.

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Ingredients

US|METRIC
  • 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 clove garlic
  • 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 cooking oil (for fish)
  • 2 fillets sea bass (about 4.2 oz. each; skin on; can cut into smaller pieces if desired")
  • 1 long red chili (such as Korean red chili, for garnish)
  • 1 bunch chives (for garnish)
  • shiso leaves (buy at Asian markets, for garnish)
  • black sesame seeds (for garnish)
  • white sesame seeds (for garnish)
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