North 44's crispy sea bass

4 servings

Ingredients

Quantity Ingredient
1 tablespoon Oriental Fish Sauce
1 tablespoon Soy Sauce
1 tablespoon Rice Wine Vinegar
1 tablespoon EACH: Lime and Orange Juice
1 teaspoon Dijon Mustard
2 smalls Tomatoes; seeded; diced
1 each Yellow Pepper; diced
1 small Onion; diced
4 In Cucumber; seeded; diced
1 tablespoon Coriander; fresh; chopped
2 eaches Green Onions (green part only); minced
¼ cup Dry White Wine
¼ cup Rice Wine Vinegar
2 eaches Green Onions (white part only); minced
Pn EACH: Salt, Pepper and
1 teaspoon Wasabi Powder
½ cup All-Purpose Flour
¼ teaspoon Salt
1 teaspoon Honey
1 pinch Cayenne
1 pounds Sea Bass Fillets (500 g - about 4)
2 tablespoons Rice Wine Vinegar
1 tablespoon Lime Juice
1 tablespoon Olive Oil
¼ teaspoon Salt
1 pinch Pepper
1 pinch Cayenne Cayenne
1 tablespoon Tahini (sesame seed paste)
2 tablespoons Lime Juice
½ cup Cold Butter; cut in cubes
2 teaspoons Water
1 cup Vegetable Oil

Directions

CORIANDER SALSA

TAHINI BUTTER

WASABI

COATING AND FRYING

A favorite of Tom Cruise's while he was filming in Toronto.

Wasabi - powdered Japanese horseradish - is sold in Japanese food shops and some supermarkets.

1. Combine fish sauce, soy sauce, vinegar, lime juice, orange juice, mustard, honey and cayenne, whisking until smooth. Pour over fish; let stand at least 10 minutes. 2. Combine salsa ingredients. 3. For tahini butter: In small saucepan over high heat, bring to boil wine, vinegar, onions, salt, pepper and cayenne. Boil about 5 minutes or until reduced by half. Remove from heat. Add tahini, lime juice and butter, mixing with electric hand mixer until smooth. 4. In bowl, combine wasabi and water to form sauce-like consistency. 5. On plate, combine flour and salt. Dredge fish with flour. Cook fish in oil in large skillet over medium-high heat about 7 minutes, turning once, until crisp, golden and just flaking. 6. To serve, place warm tahini butter on individual plate. Drizzle decoratively with wasabi on top. Top with fish. Garnish with salsa and extra fresh coriandr. 7. Makes 4 servings.

From Star Tested: Toronto Star 22 March, 1995

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