Asian-marinated Sea Bass with Broccolini and Mushrooms
Ingredients for marinade/sauce:
2 TBSP orange marmalade
2 TBSP kikkoman stir fry sauce
2 tsp chili garlic paste
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp sesame oil
Whisk to combine and reserve.
Marinate fish with 2 tsp of marinade on each piece of fish. I only put marinade on the top and set the fish in a glass dish with a tight fitting lid. Refrigerate at least 1 hour but up to 8 hours. Reserve the rest of the marinade in the fridge you'll use it as the sauce later.
Other ingredients:
1/2 cup of rice (a heaping half cup)
3 TBSP butter
Directions for rice:
Heat chicken stock and 1 TBSP butter over high heat. Bring to a boil. Stir in salt and rice and return to a boil. Reduce heat, cover tightly with foil and lid and let cook on low for 15 minutes. Reserve.
Directions for the broccolini and mushrooms:
1. Cut the very bottom woodsy ends of the broccolini and discard. Blanch in salted water for 2 minutes. Shock in an ice bath and drain. Reserve in the fridge if not ready to cook.
2. Heat a large cast iron or braiser pan to med high heat with 1 TBSP canola oil and 1 TBSP butter.
3. Add in the broccolini and season with salt, pepper, ginger, garlic. Toss. Let cook for 2 minutes.
4. Add in the mushrooms and more seasoning, toss. (Add the seabass to the other pan now)
5. After about 7-10 minutes broccolini should be tender and mushrooms should be nicely browned. Add in 2-3 TBSP of sauce and toss.
Directions for Sea Bass:
1. When ready to cook, season the marinated side of the fish with a little salt and pepper. Heat a large cast iron to medium high with 1 TBSP canola oil and 1 TBSP butter until hot.
2. Place the fish, marinade side down in the cast iron. Season the top with salt and pepper. Sear the fish for 4-5 minutes or until a nice crust is formed on the fish. Flip carefully and lower the heat just a bit to medium. Cook an additional 4-5 minutes or until fish is opaque and starting to separate indicating it's nice and flaky.
3. Divide the rice on two plates. Divide the broccolini and mushrooms over the rice. Plate the fish on top of the vegetables.
4. Turn off the heat on the pan you used for the fish. Add the remaining sauce you have left - about 2 TBSP. Heat it up in the pan and just drizzle it over the fish.
5. Garnish with sesame seeds and green onion
Serve right away.
Wine pairing:
Chardonnay
2021
California
Even though I'm not a Sauv blanc fan, you could try Twomey Sauvignon Blanc 2022 from Napa, CA.
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