Sea Bass in Tomato Dashi Sauce Recipe
Sea Bass is an expensive treat, I am perfectly aware of that.
As you fans know about me, I go out of my way to get affordable ingredients and end up with not just delicious and nutritious but affordable dishes.
But here is the tradeoff: this sea bass dish is out of this world, and foolproof, and a snap to make, so even the most timid fish cook is assured of a great treat for a small group of guests. No multiple steps: All aboard, and it’s ready in 15 minutes!
So here I will do the uncharacteristic thing: Pick Sea Bass, and not offer alternatives to Sea Bass.
Ever since I can find sea bass in perfect individual vacuum-packed frozen servings, I no longer fret about ruining an expensive treat: The servings are perfect, and somewhat more affordable than fresh. They are increasingly available in fish stores and better markets.
Dashi: the instant Umami heavenly treat.
Please read my post on dashi (defined; discussed). Nothing comes close to Dashi, an until we can find it easily (very soon I hope, with your help!) we will settle for Red Boat or Anchovy Paste. Just remember: When using dashi, Red Boat or anchovy paste: No added salt anywhere.
- 1/4 cup butter (this dish is best made dairy, with butter, but you can settle for olive oil)
- 2 beefsteak tomatoes, diced
- 4 medium shallots, sliced thin
- 1 cup sake or dry white wine
- 2 tablespoons dashi powder, or 3 tablespoons Red Boat Sauce
- 3 good pinches saffron
- 1 tablespoon turmeric
- good pinch red crushed pepper flakes
- 6 6-ounce servings vacuum-packed frozen sea bass fillets, thawed (fresh is of course good too, but it is $3-5 more per pound)
Bring all but last ingredient to a boil in a large skillet. Add the sea bass fillets, cover the skillet and cook on a medium-high flame, about 15 minutes. Serve the sea bass hot or just warm, with the sauce spooned over it.
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