SEA BASS****Grilled Sea Bass in Ginger Broth

By Unblond1

This was very good, although a significant amount of work. Special occasion material. Would make a great company dish too

Ingredients

• FISH & MARINADE:
• 1 tablespoon tamari
• 1/2 ounce fresh ginger root, peeled and sliced
• 1/4 tablespoon chili paste
• 1/2 tablespoons lemon zest
• 1/2 teaspoon sugar
• 2 (6-ounce) portions wild salmon (Chinook) or Sea Bass (I used an 8 ounce piece from Tarini's)
• 1/2 tablespoon olive oil
• TO SERVE:
• 1/2 cup julienned carrots
• 1/3 cup cleaned and diced leeks
• 1/3 cup julienned scallions
• 2 ounces matsutake or portobello mushrooms, grilled and sliced (I used a package of pre-sliced portobellos)
• 1 teaspoon toasted sesame seeds
• SEASONED BROTH:
• 1/3 large onion, peeled and chopped
• 1 stick celery, chopped
• 2 1/2 cups water
• 1/3 piece kombu
• 1/3 cup tamari or shoyu
• 1 1/3 ounces fresh ginger root, sliced
• 1 teaspoon chili paste
• 2 1/2 tablespoons rice vinegar
• 1/2 tablespoon sugar
• 1/3 ounce bonito shavings
• STICKY RICE CAKES:
• 5 teaspoons rice wine vinegar
• 5 teaspoons sugar
• 1 teaspoon fine sea salt
• 1 cup short-grain sushi rice, washed
• 1 1/3 cups water
• 1 (1 1/3 by 1 1/3-inch) piece kombu

Preparation

Step 1

FISH & MARINADE:

* Combine the tamari, ginger, chili paste, lemon zest and sugar and pour over the fish in a zip-lock bag and refrigerate for 2 hours.

* Remove the fish from the marinade and blot dry with paper towels. Brush the fish with the oil on all sides. On a hot grill or grill pan cook over hot coals for 2 to 3 minutes to brown and mark the fish nicely, turn and continue cooking to desired doneness, 2 to 3 more minutes.

* Simmer the carrots, leeks and scallions in the Seasoned Broth, until al dente, about 4 to 6 minutes.

* To serve divide, the broth with vegetables between 6 bowls, top each with a sticky rice cake, mushrooms, and a grilled portion of fish. Finally, sprinkle with the toasted sesame seeds.

SEASONED BROTH:

* Wipe konbu with a damp cloth to clean.

* Bring all ingredients, except the bonito shavings, to a simmer in a saucepan. Cook over low heat for 45 minutes, remove from the heat and gently stir in the bonito shavings. Allow the broth to rest for 20 to 30 minutes before straining. Strain and discard solids.

STICKY RICE CAKES:

* Bring the rice vinegar, sugar and sea salt to a boil in a small sauce pan, remove from the heat and set aside.

* Place rice, water and konbu in rice cooker until done. Allow the cooked rice to cool 10 to 15 minutes covered with a clean towel.

* Turn out the cooked rice into a large wooden or plastic bowl, and pour the vinegar mixture evenly over the rice. Fold the liquid in with a wooden rice paddle. At the same time, fan the rice to bring out the luster of the grains. Continue fanning and folding until the rice absorbs all the liquid. Cover with a damp cloth and let stand until ready to use.

* Using a large scoop or your hands moistened with a mixture of the vinegar and water, or a ring mold, portion the sticky rice into 2 (or more) balls and flatten them to form cakes. Lightly wrap the cakes in saran and hold in a warm place until serving time, or, if making ahead, re-warm in bamboo steamer over simmering water while cooking fish.