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Wasabi Encrusted Sea Bass

with Ponzu Sauce

 

Wasabi encrusted sea bass with ponzu dipping sauce

Submitted by Pat Huller, Chef Instructor, Midwest Culinary Institute

Ingredients:

• ½ cup Wasabi peas
• ½ cup Panko bread crumbs
• 4-4 oz. portions of sea bass or your favorite firm white fish
• 2 eggs, beaten
 

Directions:

1. Preheat oven to 350ºF degrees

2. Grind ¼ cup Wasabi peas and Panko bread crumbs. Use a spice or coffee grinder. Process until the mixture resembles a coarse flour. Crush the remainder of the Wasabi peas to make coarse crumbs. Add the rest of the Panko crumbs to the Wasabi crumbs. Dry the fish with a paper towel. Sprinkle lightly with salt and pepper. Dredge the fish in the flour mixture, then the eggs, and then the crumb mixture.

3. Lightly coat a sauté pan with canola oil spray. Preheat the pan and add the fish. Cook until golden brown, 2 to 3 minutes on each side.

4. Transfer the fish into a baking pan. Bake for 5 to 8 minutes, or until the fish is cooked through.

5. Top each serving of fish with 2 tablespoons of Ponzu sauce (recipe below). Serve with your favorite blend of stir-fry vegetables such as julienne peppers (various colors), snowpeas, julienne carrots and a serving of brown rice.

Ponzu Sauce

• 2 tablespoons fresh lime juice
• 2 tablespoons low-sodium Tamari sauce
• 2 tablespoons water

• 1 tablespoon rice vinegar
• 1 tablespoon grated ginger
• 2 teaspoons Agave nectar or honey
• ¼ teaspoon hot chili sesame oil (may use sesame oil and add Tabasco to taste)

Combine all ingredients in blender. Process until smooth.


 

Photo courtesy of www.two25peoria.com

 

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