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Rice Flaked Black Sea Bass with Lime-Jaggery Gastrique

Servings:
4 portions Servings
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Ingredients

For Gastrique:
  • 4 tablespoon jaggery
  • 1 cup water
  • 1/4 cup Pasilla de Oaxaca
  • 3 cup limes
  • 1/2 cup brown fish stock or veal stock
  • 1/2 tablespoon coriander
  • 1/4 tablespoon ground black pepper
For the Bass:
  • 4 tablespoon jaggery
  • 1 cup water
  • 1/4 cup Pasilla de Oaxaca
  • 3 cup limes
  • 1/2 cup brown fish stock or veal stock
  • 1/2 tablespoon coriander
  • 1/4 tablespoon ground black pepper
  • 4 Striped Bass
  • 2 eggs
  • 3 tablespoon flour
  • 1 cup rice flakes
  • 1/2 cup canola oil
For veg:
  • 4 tablespoon jaggery
  • 1 cup water
  • 1/4 cup Pasilla de Oaxaca
  • 3 cup limes
  • 1/2 cup brown fish stock or veal stock
  • 1/2 tablespoon coriander
  • 1/4 tablespoon ground black pepper
  • 4 Striped Bass
  • 2 eggs
  • 3 tablespoon flour
  • 1 cup rice flakes
  • 1/2 cup canola oil
  • 1 tablespoon canola oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin
  • 1 sprig curry leaves
  • 1 tablespoon butter
  • 1 ounce bacon
  • 2 ounce shallots
  • 1 teaspoon root ginger
  • 1 teaspoon green chilies
  • 6 cup swiss chard

Preparation

Baking Directions:

For the Sauce:1. Combine the water and jaggery in a small pot and heat until the jaggery starts to caramelize.

2.

Add lime juice and Pasilla to jaggery and simmer for 3-4 minutes.

Add the stock and the spice and simmer for a couple of minutes.

3.

Season with salt.

For the Bass:1. Combine the eggs and flour in a bowl and whisk until smooth.

2.

Brush the egg wash on to one side of fish dip in rice flakes.

3.

Season fish.

4.

Heat a sauté pan over medium heat.

Add the oil.

When oil is hot add the fish rice flakes down cook until golden brown.

5.

Flip fish and continue to cook in a 375-degree oven for 3-4 minutes.

For veg:1. Heat a sauté pan over medium high heat.

When hot add the canola oil and the mustard seeds.

2.

Next add the cumin and curry leaves.

Cook for 1 minute add bacon, butter, shallots, ginger and chilies.

Sauté for 1 minute.

3.

Add the stems of the chard and cook for 2-3 minutes.

When stems are tender add the leaves, salt and cover for 2-3 minutes cook until tender.

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