Miso Glazed Chilean Seabass
By Chef Jay Wetzel, Aqua, San Francisco, CA

Made with:
Yakisoba & Okonomi & Ponzu Sauces

Serves: 4


1 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 Egg
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 Murin
12 Basil
1/4 cup Okonomi Sauce
6 tspn. Butter (softened)

Meehod for Sauce:
1. Caramelize 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.

3. Thicken with butter and season, garnish with basil and chilies.

Mannade for Fish:
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.

Preparation of Dish:
1. Heat 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.

2. Asparagus is best grilled until tender, but can be sauteed.

3. Blanch dumplings in boiling water for 3-4 minutes.

4. Place asparagus in center of plate with fish on top. Place the dumplings around and sauce around plate over dumplings. Serve immediately.

Other Related Links:
Chef Jay Wetzel Bio


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