Ingredients
- 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 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
- 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.