Grilled Sea Bass with Garlic-Ginger Soy

Name: Grilled Sea Bass with Garlic-Ginger Soy
Yield: Yield: 24 servings
Ingredients: Garlic-Ginger Soy:; 2 Tbsp. peanut oil; 1 oz. garlic, finely minced; 1 oz. ginger, very finely julienned; 1 oz. green onion tops, thinly sliced on the diagonal; 1 1/2 cups Kikkoman Soy Sauce; 3 oz. sugar; 2 Tbsp. Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil; Sea Bass:; 24 sea bass, 8 oz. fillets; canola oil, as needed; salt, as needed; 6 tbsp. chopped parsley; 2 tbsp. garlic powder

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Yield

Yield: 24 servings

kikkoman products used:

Soy Sauce No Preservatives Added Non-GMO Toasted Sesame Oil

ingredients

Garlic-Ginger Soy:
2 Tbsp. peanut oil
1 oz. garlic, finely minced
1 oz. ginger, very finely julienned
1 oz. green onion tops, thinly sliced on the diagonal
1 1/2 cups Kikkoman Soy Sauce
3 oz. sugar
2 Tbsp. Kikkoman Preservative-Free Non-GMO Toasted Sesame Oil

Sea Bass:
24 sea bass, 8 oz. fillets
canola oil, as needed
salt, as needed
6 tbsp. chopped parsley
2 tbsp. garlic powder

directions

To make Garlic-Ginger Soy: In small skillet, heat peanut oil. Fry garlic a few seconds; add ginger. Fry a few seconds; add green onions. Fry until garlic and ginger are golden brown. Drain. Place on paper towels; reserve. In saucepan, heat soy sauce and sugar until sugar dissolves. Remove from heat; mix in sesame oil. Cover and reserve.

To prepare Sea Bass: Rub fillets with oil, salt, parsley and garlic powder. Place in hotel pan; cover and refrigerate.

For each serving, to order: Grill 1 fillet on medium-hot grill 4 to 6 minutes on each side or until cooked through. Meanwhile, place a pinch garlic-ginger mixture in small ramekin; add 3 tablespoons soy mixture. Plate fillet; serve with sauce in ramekin.

Adapted from Chef Larry Tse, The House, San Francisco, CA

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THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE