Origami Sea Bass with Shiitake Mushrooms
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Credit: Chris Yeo, Chef/Owner, Straits, San Francisco
The National Culinary Review, April 2010
1 (6 oz.) Chilean sea bass
6 pieces red bell pepper, julienne
6 pieces green bell pepper, julienne
3 shiitake mushrooms, julienne
12 pieces ginger, julienne
9 pieces dried longan
12 pieces wolfberry
Dash white pepper
½ t. sesame oil
2 oz. Origami Sauce (recipe follows)
3 liters Shao Win cooking wine
24 oz. Three Crabs fish sauce
24 oz. water
2 cups granulated sugar
Method: Place sea bass in a preassembled parchment-paper box. Place peppers, mushrooms, ginger, longan, wolfberry and white pepper directly on top of sea bass, in that order. Pour origami sauce directly on top of fish; drizzle sesame oil around fish. Put top of parchment box back on; microwave on high 4 minutes.
Method: Combine cooking wine, fish sauce, water and sugar; blend thoroughly.
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