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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 Tbsp. Yugeta® Double Brewed Soy Sauce (or substitute with regular soy sauce; for glaze)
- 3 Tbsp. mirin (sweet rice wine)
- 2 Tbsp. Okinawan brown sugar (also known as kokuto, buy at Japanese markets or snukfoods.com, or use domestically-available brown sugar)
- 2 tsp. OMED® Yuzu Oil (or substitute with extra-virgin olive oil)
- 12 oz. 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 Tbsp. 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 Tbsp. 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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