Sea Bass with Green Vegetables and Tamarind Sauce
Main Dishes • Kazakhstani
Description
This recipe was shared with us by Chef John Smith from a local wine bar.
Ingredients
- Sea Bass 5 lbs
- Broccoli 0 lbs
- Pistachios 0 oz
- Spinach 0 oz
- Sesame bun 0 oz
- Shimeji mushrooms 5 oz
- Champagne Vinegar 0 fl oz
- Sesame Oil 0 fl oz
- Vegetable Oil 5 fl oz
- Maple syrup 0 fl oz
- Soy Sauce 0 fl oz
- Honey 0 oz
- Egg white 5 oz
- Grated Ginger Root 5 oz
- Butter 0 oz
- Cream 0 fl oz
- Water 0 fl oz
- Coconut Milk 5 fl oz
- Tamarind Paste 0 oz
- Bay leaf 1 piece
- Garlic 0 oz
- Onion 0 oz
- Olive Oil 0 fl oz
- Mild Chili Spice 0 oz
- Coriander essential oil 0 oz
- Black Cumin (Cumin) 0 oz
- Saffron ¼ g
- Salt 1½ kg
Step-by-Step Guide
Step 1
Heat the coriander, cumin, saffron, and chili in a saucepan. Add 15 grams of olive oil, then add the chili, onion, garlic, and bay leaf. Sauté briefly and then add the tamarind paste. Next, add the coconut milk, butter, water, and cream, bring to a boil, and let it simmer for a while. Strain the sauce through a sieve.
Step 2
Mix honey, soy sauce, maple syrup, vegetable oil, sesame oil, and white wine vinegar. This is the sauce for the broccoli.
Step 3
Mix the ginger, egg white, and 1.5 kg of salt.
Step 4
Preheat the oven to 355°F. Line a baking sheet with parchment paper. Sprinkle some salt in a shape that matches the size of the fish, place the sea bass on top, and cover it completely with the remaining salt. Bake the fish in the oven for 20 minutes.
Step 5
Remove the fish from the oven. Allow it to cool slightly and break the salt crust. Fillet the fish, separating the flesh from the bones.
Step 6
Steam the shiitake mushrooms. Heat a skillet and add 20 grams of olive oil. Sauté the broccoli, then add pine nuts, sesame seeds, spinach, and shiitake mushrooms. Next, add the broccoli sauce. Season with salt and pepper to taste.
Step 7
Pour tamarind sauce onto a plate. Place the sea bass fillet on top of the sauce. Add a garnish of broccoli on top.
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