Miso Sake Sea Bass

Kona Grill Recipe

Main Dish:
1 ounce canola oil
1 Marinated Sea Bass filet
4 ounces Ratatouille
4 ounces Shrimp & Pork Fried Rice

Heat oil in pan, sear both sides of sea bass for 1 minute.  Roast in 350 oven until cooked through, approximately 5-6 minutes.  Place on plate with ratatouille and fried rice

Sea Bass Marinade:
4 oz. Miso – Shiro
4 oz. Miso – Saikyo
1 cup Sake

Mix all ingredients together, pour over sea bass.  Cover tightly and let marinade for up to 48 hours in refrigerator

1 eggplant, diced      
1 yellow onion, diced
1 red bell pepper, diced      
1 zucchini, diced
1 bok choy, diced      
1 tomato, diced
2 ounces lemon grass, minced        
1 ounce garlic, minced
1 ounce ginger, minced        
2 tablespoons olive oil
2 tablespoons sweet chili sauce        
cilantro, chopped  garnish

Heat oil in pan under medium heat.  Add the vegetables and saute for 3 minutes until softened.  Add sweet chili sauce and toss.  Finish with cilantro.

Shrimp & Pork Fried Rice:
1 carrot,  diced      
1 celery, diced  
1 yellow onion, diced        
1 ounce garlic, minced
3 ounces pineapple, tidbits        
2 ounces shrimp,
2 ounces Chinese sausage, diced        
1 ounce green onion
2 ounces canola oil          
1 ounce oyster sauce
3 ounces soy sauce          
1 pound rice, cooked

Saute carrot, onion, celery, and garlic in 1 ounce canola oil until tender.  In separate pan, heat 1 ounce oil until hot, add vegetables, oyster sauce, soy sauce, and rice.  Cook until heated through.  Add shrimp, sausage, and pineapple.  When heated through add green onion and toss.

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