Sea Bass With Onion And Cumin Sauce Food

CUMIN-DUSTED SEA BASS ON GREEN RICE

Steps:

• Preheat oven to 500°F.
• Make rice:
• Bring water to a boil in a 2-quart saucepan, then add rice, onion, garlic, bay leaf, salt, and pepper to taste. Return to a boil, cover, and reduce heat to low. Cook until rice is tender and liquid is absorbed, 15 to 17 minutes. Fluff rice with a fork and let stand, covered, 5 minutes. Stir in herbs just before serving.
• Cook fish while rice is cooking:
• Pat fillets dry and sprinkle with cumin and salt and pepper to taste on both sides. Heat oil in a well-seasoned 10-inch cast-iron skillet over high heat until hot but not smoking, then sear fillets until browned on 1 side, about 5 minutes. Turn fillets over and put skillet in oven. Roast fillets in upper third of oven until just cooked through, 6 to 8 minutes.
• Make sauce while rice is standing:
• Whisk together broth, juice, molasses, and cornstarch in a small skillet and simmer, whisking, until slightly thickened, 4 to 5 minutes. Halve each fillet crosswise and serve over rice. Spoon sauce over and around fish.

CHILEAN SEA BASS MOHO AND MORE

Steps:

• 1. Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.)
• 2. Halve the sea bass fillets crosswise (into 8-ounce pieces).
• 3. In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
• 4. Preheat the oven to 450°F.
• 5. With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
• 6. Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
• 7. Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
• 8. Meanwhile, set the Moho Sauce over very low heat and gently heat through.
• 9. Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
• 10. To serve, place a fish fillet in the center of each of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.

SEA BASS WITH COCONUT-CURRY SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
• Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

CHILEAN SEA BASS WITH MOHO SAUCE

Steps:

• Prepare the Moho Sauce: Mix the garlic and onion in a small bowl with the cumin, salt, and pepper. Place the oil in a small, heavy saucepan over low heat. Add the onion mixture and cook, stirring, for 10 minutes or until translucent. Add the lime juice and vinegar, then simmer over medium-low heat for 5 minutes. (Makes 2/3 cup.).
• Halve the sea bass fillets crosswise (into 8-ounce pieces).
• In a shallow bowl, whisk the lime juice with 3 tablespoons of the olive oil, salt, pepper, and garlic. Add the fish and coat well. Marinate for 15 minutes. Remove and pat dry.
• Preheat the oven to 450°F.
• With a very sharp knife, score the skin side of the fish twice diagonally to prevent curling.
• Place the remaining 2 tablespoons of olive oil in a nonstick skillet. Sear the fish, skin-side down, over medium heat, holding the fillets down with a spatula until the skin is crispy and golden brown.
• Remove fish to an ovenproof dish or skillet and bake in the oven for 8 to 10 minutes, or until cooked through.
• Meanwhile, set the Moho Sauce over very low heat and gently heat through.
• Peel and slice the avocado in half lengthwise, remove the pit and slice each half into thin slices lengthwise.
• To serve, place a fish fillet in the center of 4 dinner plates. Spoon 1 to 2 tablespoons of Moho Sauce atop each fillet. Fan 3 or 4 slices of avocado atop each serving and sprinkle with chopped cilantro. Place a bowl of the extra cilantro and a bowl of Moho Sauce on the table.

SEA BASS WITH SIZZLED GINGER, CHILLI & SPRING ONIONS

Steps:

• Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.
• Heat a heavy-based frying pan and add 1 tbsp sunflower oil.
• Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.
• Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You'll need to fry the sea bass fillets in 2 batches.
• Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.
• Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.

BAKED WHITE SEA BASS WITH DRUNKEN BABY POTATOES AND CUMIN RICE

Steps:

• Wash the fish fillets and evenly sprinkle half of the julienned ginger and the chopped spring onion at the base of the baking pan.
• Place the fish fillets on the bed of ginger and spring onion.
• Sprinkle the other half of the julienned ginger and chopped spring onion on top of the fish fillets.
• Sprinkle rock salt.
• Bake uncovered at 200 degrees celsius for 20 mins (do not preheat the oven).
• Boil the baby potatoes in salt water.
• Halve the boiled baby potatoes. Do not peel the skin.
• Soak the baby potatoes in the rice wine for half an hour.
• Once marinated in the rice wine, line the baby potatoes in the baking pan (skin side down) and pour whatever is left of the marinade onto the potatoes.
• Sprinkle rock salt and bake at 200 degrees celsius for 20 mins (do not preheat oven).
• I baked the fish fillets and the baby potatoes together in the same pan.
• Roast the cumin seeds until very light brown. The aroma of the cumin seeds will tell you when it is done.
• Cumin Rice.
• Add 2 cups of water to 1 cup of Thai Rice. (I cook the rice in a stone pot.).
• Add the oil, salt and the roasted cumin seeds and let the rice cook in the stone pot until it starts bubbling away.
• Turn off the gas (there will be liquid on top of the rice), cover the stone rice pot and the rest of the cooking gets done in the heat that is retained by the stone pot.

SEA BASS WITH ONION AND CUMIN SAUCE

Steps:

• Place fish in glass baking dish. Pour lemon juice over. Season with salt and pepper. Chill while preparing sauce.
• Blanch tomatoes in pot of boiling water for 20 seconds. Drain. Peel tomatoes. Cut tomatoes in half; squeeze out seeds. Chop tomatoes; set aside.
• Heat oil in heavy large skillet over medium heat. Add onions, cover and cook until soft and golden brown, stirring occasionally, about 20 minutes. Add garlic and sauté 30 seconds. Mix in cumin, then tomatoes. Simmer sauce 5 minutes. Add fish with lemon juice and simmer until fish is just cooked through, about 10 minutes.
• Using slotted spatula, transfer fish to platter. Boil sauce in skillet until slightly thickened, about 5 minutes. Season to taste with salt and pepper. Spoon sauce over fish.