Asian and Latin American Notes
This Asian Fusion recipe would also work with Red Snapper. There are influences from Southeast Asia and also reflects a Latin American feeling. It wold be good served with Rice or Couscous and a green Vegetable like Steamed Snow Peas.
Sea Bass in Spicy Sauce
1 large or 2 medium Sea Bass, scaled, cleaned and eviscerated, bout 2½ pounds
3 large cloves Garlic
10 fresh roasted Peanuts (or 2 tablespoons crunchy Peanut Butter)
1 finger fresh Ginger about 1 to 1½ inches long
2 Green Onions
bunch fresh Coriander (Cillantro)
8 tablespoons Vegetable Oil
1 tablespoon Asian Sesame Oil
4 large dry Red Peppers
7 tablespoons Soy Sauce
1 cup dry White Wine
1 large head leaf Lettuce, such as Iceberg, Boston, or Romaine
First clean and wash the Lettuce leaves well and set aside to drain fully. This should be done well before cooking the Fish, so the Lettuce is completely dry and free of Water before you start cooking.
Next rinse the Fish in cold water and pat it dry inside and out. Sete it aside.
Then peel and thinly slice the Garlic. Shell and skin the Peanuts. Crsh or pulverize to a crunchy state. A small mortar helps here.
Cut the Ginger into fine julienne and set aside, along with the Garlic and crushed Peanuts.
Beat the Egg lightly and set aside.
When ready to cook the Fish, put the washed and dried Lettuce leaves on large serving platter creating a bed of Lettuce.
Put a large deep skillet or wok over medium fire and heat until hot. When the wok is hot, put in the Vegetable Oil and Sesame Oil. When the Oil is hot, put in the Garlic and Red Peppers and half the Garlic and Peanuts. Stir into the hot Oil until the Garlic just begins to brown.
When the Garlic begins to brown, dip the Fish in the beaten Egg, then put it in the hot Oil in the Wok, moving the Garlic, Ginger and Peppers to the side.
Pour 3 tablespoons of Soy Sauce over the Fish and let it cook 5 minutes.
Add half a cup of Wine and cover the wok. Cook another 4 minutes.
Gently turn the Fish and add another 3 tablespoons of Soy Sauce. Let the Fish cook another 5 minutes.
Add the last half cup of Wine, cover the wok and cook another 4 minutes.
Carefully lift up the Fish and put on the bed of Lettuce on the serving potter. Reserve the pan juices from the wok.
Put the final tablespoon of Soy Sauce and a tablespoon or so of Wine in the wok and stir thoroughly to deglaze the pan.
Pour the pan juices over the Fish. Sprinkle the final Peanuts over the Fish. Sprinkle the rest of the Ginger julienne on top. Garnish with the chopped Green Onions and Coriander Leaves. The final result is highly aromatic and makes a dramatic appearance.