Shiitake stuffed steamed striped bass flashed with curry oil

4 servings

Ingredients

Quantity Ingredient
4 Striped bass
¼ cup Julienned ginger
¼ cup Julienned scallion
2 cups Shiitake mushrooms; sauteed with
½ tablespoon Minced garlic
Salt; to taste
Freshly-ground white pepper; to taste
4 larges Napa cabbage leaves; for steamer
=== SOY SYRUP ===
2 cups Thin soy sauce
½ cup Brown sugar
Juice of 1 lime
=== CURRY OIL ===
¼ cup Curry powder
Water; to make runny paste
1 pinch Salt
1 cup Canola oil

Directions

Score both sides of the trout with a sharp knife. Open trout and lay out skin down. Season well. Spread on a thin layer of shiitakes followed by some ginger and scallions. Fold trout back together and place in steamer lined with napa cabbage leaves. Steam for 10 minutes until fish is fully cooked. Drizzle a little soy syrup and flash with hot curry oil.

For the Soy Syrup: Combine all and reduce at a simmer until a syrup consistency is achieved, about a 60 to 70 percent reduction. Let cool.

For the Curry Oil: Make paste and slowly add oil. Let stand for 1 hour to settle. Use top, yellow oil for garnish.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1A40) - from the TV FOOD NETWORK" S(Formatted for MC5): "10-27-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 1004 Calories (kcal); 58g Total Fat; (48% calories from fat); 27g Protein; 111g Carbohydrate; 68mg Cholesterol; 118mg Sodium Food Exchanges: 6 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat; 1 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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