Steamed Sea Bass on Spicy Carrot Cilantro Fondue
This is a favorite of mine from Moose's cafe, in North Beach.
Steamed Sea Bass on Spicy Carrot Cilantro Fondue
Serves 4
3 carrots, sliced
1 tablespoon chopped garlic
1 tablespoon chopped gingerroot
1 tablespoon butter
grated rind of 1/2 orange
6 tablespoons coconut milk
1 1/2 cups white wine
1 1/4 cups fish stock or chicken broth
1 tablespoon chopped shallot
four 5-ounce sea bass fillets
Carrot Cilantro Fondue (recipe follows)
cilantro leaves and black sesame seeds for garnish
In a saucepan sauté carrots, garlic, and gingerroot in butter
over moderately high heat until soft. Add rind, coconut milk,
1 cup wine, and 1 cup stock and simmer for 10 minutes.
In a non-reactive sauté pan bring remaining wine, remaining
stock, and shallot to a simmer. Add sea bass and cook,
covered, over low heat for 5 to 6 minutes, or until fish nearly
flakes.
Mound fondue on 4 serving plates and top with sea bass fillets.
Spoon carrot ginger broth around fondue and garnish with
cilantro and sesame seeds.
Carrot Cilantro Fondue
2 carrots, sliced
2 tablespoons minced garlic
2 tablespoons minced gingerroot
3/4 teaspoon pepper
grated rind of 1/2 orange
1/4 cup chopped cilantro leaves
2 tablespoons butter
1 cup white wine
1 cup chicken stock
In a saucepan sauté carrots, garlic, gingerroot, pepper, rind,
and cilantro in butter over moderately high heat until soft.
Add wine and stock and cook until liquid is reduced. Mash
mixture well and season with salt.