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Mongolian Striped Bass Recipe

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This recipe for Mongolian Striped Bass is from The Chequessett Yacht and Country Club Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 thick bass filets about 4” long 1 tsp. or more of Mongolian fire oil
2 tbsp. of sesame oil
1 tsp. of garlic/ginger paste
1/2 C of Japanese soy sauce
Small bunch of cilantro, chopped
Directions:
Directions:
1. Add the oils, soy sauce, ginger/garlic and cilantro together in a glass casserole with a lid. You must use glass because marinades get funny in some metal pans.
2. Place the bass filets in the marinade and turn every fifteen minutes. Marinate no more than an hour.
3. Preheat oven to 450 degrees. Place the marinated filets on a greased rack in a broiling pan. Spoon 1/2 the marinade over the filets making sure there’s cilantro on top of each one. Reserve the extra marinade.
4. Bake in the hot oven for 12 minutes. Remove from oven and turn broiler to high. Baste the tops of the filets with the remainder of the marinade. Broil about 5”-6” from the flame about 3 minutes or until the tops are lightly browned. Be careful that they don’t burn! Serve immediately with buttered rice and a green vegetable.

 

 

 

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