Yield: 9 portions
Ingredient1 Amount
Bass, stripped, whole, 2 lb. ea.
dressed washed with salt and
water patted dry 3 ea.
Sesame oil 1/4 Cup
Soy sauce, light 1/4 Cup
Ginger, minced 1/4 Cup
White scallions, thinly sliced, green cut
thinly on bias (reserve green for garnish) 6 ea.
Black beans, fermented, chopped fine 1/4 Cup
Kosher salt 1 Tbsp.
Cilantro sprigs 18 ea.
Lime wedges 9 ea.
Vegetable oil 1/4 Cup
Ginger, minced 1 Tbsp.
Garlic, minced 1 Tbsp.
Bok Choy or other Asian greens
cleaned, trimmed, cut on bias into
1-inch lengths 8 Cups
Carrot, julienne 3 Cups
Kosher salt as needed
White pepper, ground as needed
Mise en Place
1. Cut fish into three portions and slash fish fillet as demonstrated by chef.
2. Whisk together the sesame oil, soy sauce, ginger, scallion whites, black beans and salt.
3. Rub inside and out of fish with mixture, make sure to get mixture inside slashes in fish.
4. Refrigerate for at least 1 hour