Grilled Sea Bass with Garlic-Ginger Soy

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

Similar Recipes

Sweet Potato with Cumin Labneh and Pickled Leeks

Less Sodium Soy Sauce Rice Vinegar

Swordtip Squid Jalea

Less Sodium Soy Sauce Kotteri Mirin® Japanese Style Tempura Batter Mix No Preservatives Added Non-GMO Toasted Sesame Oil

Scallop Tiradito

Kotteri Mirin®

HUNGRY FOR MORE?

SIGN UP FOR OUR ENEWSLETTER TO GET MENU INSPIRATION FROMLEADING CHEFS, NEWS ON THE LATEST FOODSERVICE TRENDS, AND PRO TIPS – DELIVERED TO YOUR INBOX.

SIGN ME UP

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