Recipes from Local Restaurant Chefs

Restauranteur Recipes from Local Chefs

Recipes from Our Restaurant Chefs
Twice Fried Seabass
(serves 4)
from former Paradiso Trattoria in Monterey, California
Ingredients:
1 half-pound seabass fillet, 1" cubed 1 tsp. ginger, minced
Cornstarch 1 tsp. garlic, minced
Pale dry sherry 1/4 cup green onions, sliced
1/2 cup honey 1 T. toasted sesame oil
1/4 cup soy sauce 1/4 cup cilantro, chopped
1/2 cup pale dry sherry 2 T. toasted sesame seeds
Seabass:
  • Lightly salt and pepper the seabass.
  • Coat with cornstarch. Refrigerate for one hour minimum.
  • Use a little sherry to loosen the cornstarch on the seabass.
  • Fry in 325 degree oil for 2 minutes.
  • Drain and set aside until room temperature.
Glaze:
  • Combine in pot all ingredients except cilantro and sesame seeds.
  • Reduce by one third.
  • Put glaze in large pan and bring to boil.
  • Meanwhile, refry seabass in 375 degree oil until crispy (3-5 minutes).
  • Drain and toss into pan with glaze, cilantro, and sesame seeds.
  • Serve with jasmine rice and green beans.

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