Offers in this blog post are expired

Hawaiian ginger sauce

Catch 35’s Recipes and Cooking Tips

Sandra T. from Chicago, IL asked ………

“Can you share your recipe for the Chilean sea bass with the ginger scallion sauce/glaze? So darn good!”.

chilean-sea-bass (1)

HOT GINGER SAUCE

INGREDIENTS

1 OZ. GRAPESEED OIL
2 OZ. BEAN SAUCE
1 CUP RICE WINE VINEGAR
1/2 CUPSWEET SOY SAUCE
1/2 CUP FISH SAUCE
8 CUPS WATER
6 EACH DRIED CHILIES MINCED
2 TBL.GINGER MINCED
2 TBL. PICKLED GARLIC MINCED
8 OZ. PALM SUGAR
4 OZ. CORNSTARCH

SPECIAL INSTRUCTIONS:

1. Saute ginger, garlic, and chilies

2. Add liquid to steam kettle (Reserving 1 cup of water)

3. Brint to a boil

4. Add palm sugar & sauteed ingredients

5. Dissolve sugar

6. Thicken with cornstarch and remaining water

GINGER SCALLION SAUCE

INGREDIENTS

4 oz. SCALLIONS CHOPPED FINE
1 oz. GINGER CHOPPED FINE
1 oz. GRAPE SEED OIL
1 TBL LIGHT SOY SAUCE
2 TSP RICE WINE VINEGAR

SPECIAL INSTRUCTIONS:

1. Mix ingredients together

2. Season fish filets with salt and pepper

3. Sear in grapeseed oil

4. Finish in 400 degree oven until the center temperature of the fish is 135 degrees.

5. While fish is in oven sauté some shiitake mushrooms, scallions, and red peppers.

6. Add 1 tsp of the ginger scallion sauce per piece of fish then add 2 oz. of hot ginger sauce per piece of fish.

7. Pour the sauce over the fish when ready.