Ingredients: |
Ingredients: 2 cups raw black Thai rice
4 cups cold water
2 Tbsp kosher salt
1 stalk fresh lemon grass, smashed
1/4 a1/2 cup sake or semi dry white wine
1 Tbsp chopped fresh ginger
1/4 cup heavy whipping cream
1/2 lb unsalted butter, cut into Tbsp sized pieces
1/4 cup good quality soy sauce
4 fillets Chillean Sea Bass, 6-8 oz each
Kosher salt
Olive oil
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Directions: |
Directions:Rinse black rice several times and the drain off water. Repeat the process until the surrounding water is virtually clear. Place rice in a medium saucepan or stockpot with a thick bottom. Cover with 4 cups of water, 2 Tbsp salt and smashed lemongrass. Bring the rice to a boil on the stovetop. Once boiling, reduce to a simmer, cover and cook for about 35-40 minutes and water is completed absorbed. Stir intermittently while rice is cooking. Then remove lemongrass stalk. Keep rice covered until ready to serve.
To make Beurre Blanc sauce, put the sake or wine and ginger in a small pan on the stovetop. Bring to a boil, then reduce to a simmer and let cook until almost, but not quite evaporated. Add the heavy cream, bring to a boil, and allow to simmer, until the cream begins to thicken. With the cream still on the heat, begin adding the chunks of butter to the saucepan while whisking. Whisk continuously, allowing each piece of butter to fully incorporate before adding the next piece. Whisk in soy sauce. Set the Beurre Blanc aside in a warm, not hot, place until ready to serve.
Pat the sea bass dry with papertowels. Season each portion on one side with a little kosher salt. Preheat a heavy thick bottomed sauté pan (cast iron) on the stove, add a drizzle of olive oil, and then gently place the sea bass, salted side down, in the pan. Do not shake the pan or attempt to move the fish; just let it sit and cook for 5-6 minutes. Without turning the fish, place the entire pan in a preheated 400º oven.
While the fish finishes cooking in the oven ( it will bake in oven for about 5-6 minutes) prepare plate. With icecream scooper, scoop rice on center of plate. Ladle 2-3 oz of Beurre Blanc sauce around rice. Remove sea bass from oven and gently flip it over on top of rice. The fish should be golden brown. To test fish for doneness, use a metal skewer. If there is any resistance, put fish back in oven for a few more minutes. |
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