Honey soy glazed Chilean sea bass with sea scallops and roasted baby bok choy

Honey Soy Glazed Chilean Sea Bass and Scallops with Roasted Baby Bok Choy

Name: Honey Soy Glazed Chilean Sea Bass and Scallops with Roasted Baby Bok Choy
Prep time: 30 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 Chilean sea bass filets 6-8 oz. each; skinned and deboned; 4 jumbo sea scallops; U10; 1 tbsp rice wine vinegar; 1 tbsp sesame seed; lightly toasted; 2 tbsp cold water; 2 tbsp cornstarch; 2 tbsp finely chopped shallots; 3 tbsp honey; 3 tbsp peeled; julienned ginger; 7 tbsp olive oil; 6 tbsp cold butter; cut into tbsp chunks (use European style butter for creamier and richer taste); ½ cup soy sauce; ½ cup white wine; ¼ cup heavy cream; ¼ tsp kosher salt; 1 lb of baby bok choys (about 8 plants); washed; base removed and halved lengthwise; Pinch of ground white pepper; Radish sprouts for garnish

Published on January 21, 2017 | In Asian Fusion | By balutcrew |

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- Prep Time
- 30 Minutes
- Cook Time
- 40 Minutes
- Yield
- 2 servings
- Difficulty Level

Chilean sea bass, also known as the Patagonian toothfish, is a white, firm, moist and flaky fish with a rich and euphoric buttery flavor that literally melts in your mouth (give this recipe a try if you don’t believe us). In our opinion, this fish is one of the greatest tasting fish money can buy and it also comes with a commanding per-pound price tag that rivals even Angus prime ribeye steaks. Wherever you acquire your Chilean sea bass filets, be sure it is certified by the Marine Stewardship Council (MSC) for sustainable harvest. Surf and turf? How about we kick this recipe up a notch and do a surf and dive and compliment the Chilean sea bass with a pair of jumbo U10 diver sea scallops?

For our very first Asian Fusion recipe, we combine two fruits of the sea into an amazing dish that is enhanced by two savory and contrasting sauces of Asian influence, taking the sensational ingredients over the top. In order to make this dish even more delectably-melt-in-our-mouths, we will be cooking the main stars of this recipe via sous vide, which is entirely optional. If you do not have access to a sous vide cooker, the good ol’ oven will work just fine. We’ve included instructions for both. After you are done preparing and enjoying this dish for two, you will agree with us that this recipe is best reserved for a special occasion or special dinner party, ones that you’d like to leave an everlasting impression on your guests.

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Ingredients

2 Chilean sea bass filets 6-8 oz. each, skinned and deboned
4 jumbo sea scallops, U10
1 tbsp rice wine vinegar
1 tbsp sesame seed, lightly toasted
2 tbsp cold water
2 tbsp cornstarch
2 tbsp finely chopped shallots
3 tbsp honey
3 tbsp peeled, julienned ginger
7 tbsp olive oil
6 tbsp cold butter, cut into tbsp chunks (use European style butter for creamier and richer taste)
½ cup soy sauce
½ cup white wine
¼ cup heavy cream
¼ tsp kosher salt
1 lb of baby bok choys (about 8 plants), washed, base removed and halved lengthwise
Pinch of ground white pepper
Radish sprouts for garnish

Instructions

Start this recipe by washing, thoroughly drying and preparing all fresh produce ingredients then begin cooking the Chilean sea bass. If you are using a sous vide cooker, follow the steps for sous vide cooking. By Oven: Preheat oven to 300°. Add 1 tbsp olive oil to oven safe pan and preheat over medium-high. place Chilean sea bass filets onto preheated pan and sear for 6 minutes. Carefully flip filets over in pan and transfer the pan to oven. Roast for 10 minutes.
By Sous Vide: Set sous vide temperature to 125°. Season your jumbo sea scallops with kosher salt and pepper to taste, then vacuum seal them on moist setting in a single layer and with 2 tbsp of olive oil. Season Chilean sea bass filets with kosher salt, then vacuum seal filets individually on moist setting with 1 tbsp of olive oil each. Place all vacuum sealed sea food into sous vide bath and set timer for 30 minutes.
While Chilean sea bass filets are cooking (and jumbo sea scallops, if using sous vide), prepare the glaze and ginger butter sauce. Preheat sauce pan over medium high heat then pour in soy sauce. Stir in rice wine vinegar and honey until combined.
Premix corn starch with cold water until thoroughly combined, then add to sauce pan.
Reduce heat to low and continuously stir sauce with spoon for 1 minute until glaze has thicken. Glaze is ready if it is loosely thick and resembles syrup in consistency and texture. It should slowly pour off your spoon. Remove from heat and set sauce pan aside. If you allow the glaze to continue cooking, it will thicken beyond our desired consistency and you'll need to create a new batch.
While the Chilean sea bass continues to cook (and jumbo sea scallops, if using sous vide), Julienne the peeled ginger into thin strips. For an earthier flavor, leave the skin on the ginger (be sure to wash thoroughly). Peel and dice the shallots. Cut butter into 1 tbsp chunks.
Cook the ginger, shallots and white wine in a small saucepan over medium-high heat, reducing by three quarters, about 10 minutes. Pour in heavy cream and reduce by half, about 5 minutes. Remove sauce pan from heat and whisk in 3 tbsp butter, stirring until combined and returning to a very low heat if necessary. Add salt and white pepper to taste and then strain through a sieve. Store in a covered container and keep warm before serving.
By now, your Chilean sea bass filets should be close to being done cooking. By Oven: Turn off heat and generously baste the Chilean sea bass filets with the honey soy glaze that was prepared earlier. Place back in the oven for 3 minutes, tent with foil to keep warm while you prepare the rest of the recipe.
By Sous Vide: Preheat oven to 400°. Remove from Chilean sea bass filets from sous vide bath and drain liquid. Carefully transfer filets with a slotted spatula, aka fish spatula, onto a half baking sheet laid with parchment paper greased with olive oil. Generously baste honey soy glaze with brush and bake for 4 minutes. Turn off heat and keep warm while you prepare the rest of the recipe. If you are cooking your jumbo sea scallops sous vide at the same time as the Chilean sea bass filets, remove from the water bath, drain and pat dry with paper towel.
Prepare the baby bok choys. Split each baby bok choy in half, length wise and place on top of half baking sheet covered with parchment paper. Drizzle olive oil over split baby bok choy, cut side up, then place on half baking sheet, cut side down. Roast at 400°, cut side down for 15 minutes.
Heat 2 tbsp of butter in a separate nonstick pan over high heat until foam dissipates. If you cooked your jumbo sea scallops via sous vide, sear each side for 25 seconds until golden brown. If you did not precook your jumbo sea scallops via sous vide, then sear each side for 1½ minutes. As you sear your scallops, baste them with the butter in the pan. Transfer to plate and begin plating.
This recipe makes exactly two servings. To plate, spoon half the ginger butter sauce to each serving plate, ensuring that it covers only half of the plate's surface area. Sprinkle finely chopped chives over sauce, if desired. Place two jumbo sea scallops over the pool of ginger butter sauce. Add 4-5 roasted baby bok choy halves next to the sea scallops, creating a bed. Carefully place Chilean sea bass filet on top of the bed of roasted baby bok choys and sprinkle with toasted sesame seeds. Plate 4 pieces of roasted baby bok choy halves, cut side up, to the right of the Chilean sea bass filet. Optionally garnish sea bass filet with finely chopped chives or radish sprouts. Enjoy over a chilled glass of Sauvignon Blanc, Vermentino, Chardonnay or white Burgundy.