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Glazed Sea Bass With Scallion Pancakes And Cucumber Salsa's picture
For scallion
  Low fat milk 1 Cup (16 tbs)
  All purpose flour 1⁄2 Cup (8 tbs)
  Eggs 2 Large, lightly beaten
  Thinly sliced scallions 1⁄4 Cup (4 tbs)
  Toasted sesame seeds 2 Tablespoon
  Sesame oil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
For cucumber salsa
  Cucumber 1 , peeled, seeded, and chopped
  Low sodium soy sauce 1 1⁄2 Teaspoon
  Rice wine vinegar 1 Tablespoon
  Chopped scallions 2 Teaspoon
  Chopped cilantro 2 Teaspoon
For sea bass and sauce
  Sea bass fillets 12 Ounce (Four Fillets, 3 Ounce Each)
  Soy sauce 1⁄4 Cup (4 tbs)
  Mirin/2 tablespoons dry sherry mixed with 1/2 teaspoon sugar 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Sake/White wine 2 Tablespoon
  Olive oil 2 Tablespoon

For the pancakes and salsa.
In a bowl, whisk together the milk, flour, and eggs until blended (the batter will be slightly lumpy).
Cover and let stand at room temperature for 30 minutes.
Meanwhile, prepare the cucumber salsa by stirring together all the ingredients.
Cover and let stand at room temperature to blend the flavors.
Stir the scallions, sesame seeds, oil, salt, and pepper into the pancake batter.
Spray a small nonstick skillet with cooking spray.
Heat the skillet over medium heat.
When the skillet is hot, pour 1/4 cup of the batter into the pan, tilting to coat the bottom.
Cook until bubbly on the surface and golden brown at the edges, about 1 minute.
Turn and cook 1 minute more.
Transfer to a plate.
Separate each pancake with waxed paper.
Repeat with the remaining batter to make 8 pancakes.
Cover and keep warm.
For the sea bass.
Cut each fillet in half and roll in flour to coat.
In a medium nonstick skillet over low heat, stir together the soy sauce, mirin, sugar, and sake.
Stir frequently until the sugar is completely dissolved.
Pour the sauce into a small bowl.
Set aside.
In the same skillet, heat the olive oil until very hot.
Saute the sea bass for 2 minutes on each side until lightly browned.
Reduce the heat to medium, then stir in the sauce mixture.
Cook until the fish is cooked through, about 4 minutes more.
To assemble each serving.
Place a piece of bass on half of a pancake and spoon a teaspoon of the sauce over the fish.
Fold the pancake over the fish to make a half-moon shape, then fold the bottom of the pancake over to create a V-shaped bundle or roll into the traditional cylinder shape.
Arrange 2 filled pancakes on each serving plate.
Spoon the remaining sauce over the pancakes.
Garnish each serving with spoonfuls of the salsa.
Pass the remaining salsa with the fish.

Recipe Summary

Preparation Time: 
5 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1671 Calories from Fat 593

% Daily Value*

Total Fat 68 g103.9%

Saturated Fat 12.2 g60.8%

Trans Fat 0 g

Cholesterol 567.1 mg189%

Sodium 5751.2 mg239.6%

Total Carbohydrates 162 g53.9%

Dietary Fiber 8.7 g34.8%

Sugars 83.4 g

Protein 101 g201.8%

Vitamin A 46.6% Vitamin C 27.2%

Calcium 75.6% Iron 73.2%

*Based on a 2000 Calorie diet

Glazed Sea Bass With Scallion Pancakes And Cucumber Salsa Recipe