Sea bass is often paired with sabtle Asian falvors. Serve the fish with pickled sushi ginger and soy sauce.
Ingredients:
2 Sea Bass, about 2 lb guttled and scaled
2 garlic cloves, unpeeled, lightly crushed
2 tbsp mirin or dry sherry
salt and pepper
2 scallions, green part only, cut into strips
2-inch piece of fresh ginger root, cut into strips
To serve:
pickled sushi ginger (optional) soy sauce
Procedures:
1. Preheat the grill, Lay out a double thickness of foil and oil the top piece or lay a piece of parchment paper over the foil.
2. Place the fish in the middle of the foil and open the cavities. Push a mixture of scallion, ginger, and garlic into each of the cavities.
3. Pour the mirin over the fish and season to taste with salt and pepper.
4. Close the cavities and lay each fish on it's side. Fold over the foil to encase the fish and seal the edges securely. Fold each end neatly.
5. To serve, remove the foil and cut each fish into 2 -3 pieces. Serve with the pickled sushi ginger, if using, and soy sauce.
Happy Cooking
www.cookingmode.com
