Chilean Sea Bass

mad max has a something that i have heard nothing but good things about here is his write up



Sea Bass, Hong Kong

A little background . . a couple of weeks ago i was at a restaurant and had something called hong kong sea bass. ..menu said: sea bass steamed on bed of lettuce with ginger and scallions and served with broth of sherry and soy sauce. ..frankly it was the best fish i'd eaten in a restaurant in many years ....new i had to duplicate it in the egg. ... so. .. i bought a traditional oriental bamboo steamer (two level with lid). .. .ran some water all over it so it wouldn't get burned in the egg. .. set up my large egg with my wok ring and center fire, about 350 degrees dome temp. ..laid a big bed of fresh baby spinich and a couple of filets of sea bass on each of the steamer trays along with some slivers of fresh ginger and scallions. . .poured about 1 cup of sherry and about 1/3 cup of soy sauce into the cold wok and then set the steamer basket set in the wok over the liquid. ...set the whole thing in the wok ring and closed the dome for about 15 minutes ... . pulled the entire wok set up out after about 15 minutes, careful not to lose the broth in the wok. .. .plated the fish on top of the wilted spinach (oh, btw, use lots of spinach, it really shrinks down). ..and the spooned some of the broth on top ... my wife LOVED it .. .we agreed it may be the best fish i've ever made and ranks right up with some of the best egg food i've ever made. .. .

Recipe Type
Seafood, Wok

Recipe Source
Author: mad max beyond eggdome

Source: BGE Forum, Mad Max Beyond Eggdome, 04/29/06

He is known for saying "Sometimes you just need to marinate the cook"

You can't eat that - it's too pretty

Looks perfectly cooked to me.

I'm not a tequilla drinker myself Ben, but I know a few people on the forum that would take a " tequilla reduction" that way.

Man that really looks good. Going to have to try the sauce....

You could look at it both ways.
Cheers
Chris

Thanks Barry.
Hatch (Kenny) made the sauce while I cooked the fish. I tried what he told me later at home, and it was not as good....but I did not have the wet green peppercorns (and maybe lacking in skill somewhat). Hatch makes a nice cream sauce! Dang that stuff was good.
Beers to you.
Chris

Would you mind elaborating a little? That's a really good looking cook.

It was pretty simple. Not sure what I missed, but I'll try from a different angle.

I had a nice thick piece of fish to work with. I seasoned it liberally with raging river, and got the egg screaming hot.

Meanwhile, Hatch was inside. And since he's not here, I'll try my best. He sauteed the finely diced shallots, added tequila and cooked it down. Think he said he used a half cup. Think he said is was Cuervo 1800. Not the $100 bottles we drink occasionally, and not the cheap cuervo gold. Anyways....once it's reduced to just enough liquid to keep the shallots wet, add the cream (and I guess at that time he added the brined green peppercorns) and stir continuously until it thickened. Season to taste with salt, white pepper and a light squirt of lime juice.

Meanwhile, I threw the fish on directly over the hot coals. After a couple minutes I tugged on it and it stuck, so I let it go some more. Then it released from sticking and I flipped it. Went another couple minutes and pulled it and plated it to rest. Checked internal and it was 120.

Hatch walked out with the sauce. We poured it on, and the feast was on.

At least thats to the best I can recollect ;-)
Beers to you.
Chris

Wow that looks Great