Fish Sauce Caramel, , steamed white rice and sautéed baby bok choy, for
How to Make It
In a small bowl, combine the peanut oil with the half each of the scallions and sesame seeds and a big pinch each of salt and pepper. In a glass pie plate, rub both sides of the bass fillets with the marinade. Cover and refrigerate for 2 hours.
Finely grate the ginger and squeeze through a piece of cheesecloth to extract the juice; you should have about 3 tablespoons of juice.
Light a grill or preheat a grill pan and brush with oil. Remove the bass from the marinade and wipe off some of the excess. Grill the bass over moderately high heat, skin side down, basting occasionally with the ginger juice, until nicely charred and crisp on the bottom, 3 minutes. Turn the bass and cook until just opaque in the center, about 3 minutes longer. Transfer to plates and drizzle with a spoonful of the Fish Sauce Caramel. Sprinkle with the remaining scallions and sesame seeds and serve with rice and bok choy.
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