WHOLE FRIED WILD STRIPED BASS
(recipe courtesy Wolfgang Puck)
Yield: Serves 2 as an entree
1 whole wild striped bass, about 2 pounds, scaled and cleaned
10 slices ginger, thinly sliced
30 cilantro leaves
Peanut oil for frying
Salt and pepper to taste
Cornstarch
1/2 cup ponzu sauce, (recipe follows)
Cilantro sprigs
Scallions, cut into fine julienne
Make 5 vertical slices in the sides of the fish, being careful to leave the meat attached to the bone. Place 1 slice of ginger and 3 cilantro leaves in each slit.
Season the fish with salt and pepper, and then dust lightly with cornstarch.
Heat oil in a large wok or stock pot to 350 degrees F. Place the fish in the hot oil and cook for about 8 minutes, or until cooked through.
Drain, place on plate belly side down. Garnish top of fish with scallions and cilantro. Serve with ponzu sauce.
Ponzu Sauce:
1-1/2 cups soy sauce
1 tablespoon yuzu juice
1 cup rice vinegar
2 cups mirin
1 lemon, cut in half
1 stalk lemongrass, cut and smashed
1 piece ginger, smashed
1 jalapeño, smashed
Mix all ingredients together in a bowl. Store in the refrigerator until ready to use.
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- WHOLE FRIED WILD STRIPED BASS
- WILD TANDOORI SALMON
- YELLOWFIN TUNA SASHIMI AND TARTARE SALAD
Seafood Savvy is brought to you in partnership with Monterey Bay Aquarium.
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