SEA BASS LUNCHEON WITH A THAI ACCENT




a delicious new concoction for lunch......sea bass, cooked from frozen, in hot oil, then, with butter added......spoon the hot oil/butter over the fish as it cooks, adding pepper, salt......then, as the fish begins to carmelize, add spicy Thai "Wild Thymes" chili/garlic sauce....continue to baste with spoonfuls of the now seasoned butter......add (and I am, after all, a Southern lad) a spoonful of spicy pickle relish..or capers, if you like....continue to cook on a medium-high flame, until a fork easily pierces the once frozen fish......turn down the heat, continuing to spoon the now rather complex-flavors over the filet, until richly brown....scrape up the crusty deliciousness and place it atop the finished bass, which now rests in a pool of hot, spicy surranopepper/green curry sauce.......super-yummy......12 minutes, start to finish! Another 'fish' variation, with once frozen, but 'fresh-caught' salmon, roasted with sesame oil and pepper, then placed over a bed of baby bok choy, carrots, garlic and edamame....then glazed with a mixture of soy sauce, sesame oil, rice wine vinegar, ginger and garlic....thickened with cornstarch. Served with nutty wild rice, seasoned with slivered almonds and cranberries.......


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