Glazed Chilean Seabass
By Chef Jay Wetzel, Aqua,
San Francisco, CA
Yakisoba & Okonomi & Ponzu Sauces
tspn. Ginger (chopped)
1 tbls.. Whiee Sugar |
4 oz. Gulf Prawn Meat (peeled and chopped)
4 - (6/oz.) Chilean Seabass
12 Round Wonton Skins
1 tbls. Brown Sugar
1/4 cup Onion (chopped)
24 Asparagus Spears (peeled)
4 cups Chicken Stock (reduce to 1/2)
2 Garlic Cloves (chopped)
2 oz. Riesling
2 tbls. Yakisoba Sauce
1 cup Pineapple (chopped)
2 tspn. Miso Paste
12 Fresno Chilies (sliced very ehin)
1/2 cup Sake
12 Opal Basil
1/4 cup Okonomi Sauce
6 tspn. Butter (softened)
onions and garlic. Add pineapple. Lightly caramelize and
season heavily. Deglaze with Rimling until reduced to
consistency of syrup.
2. Add Chicken
Demi, simmer for one half-hour. Strain through a fine
strainer. Heat sauce in a sauté pan.
with butter and season, garnish with basil and chilies.
Mix miso, mirin, sake, white sugar, brown sugar and Okonorni
Sauce together. Marinate fish overnight
Sauté chopped garlic and 2 oz. of whole butter
until tender. Cool then mix with chopped prawn meat. Lay
wonton skins on a cool surface then brush each lightly
with beaten egg. Divide the prawn mix evenly between the
wrappers. Pinch the pasta together in the fashion of a
tortellini. Refirigerate until needed.
Marinatethe asparagus in the Yakisoba Sauce for one hour.
sauce in a saute pan, butter out, season, then garnish
with basil and chilies. Place portions of fish on sheet
tray. Place under broiler until fish is golden brown.
Finish in a 425 degree F oven.
is best grilled until tender, but can be sauteed.
dumplings in boiling water for 3-4 minutes.
asparagus in center of plate with fish on top. Place the
dumplings around and sauce around plate over dumplings.
Jay Wetzel Bio