Tamarind Glazed Black Bass With Coconut Herb Salad Recipes

TAMARIND-GLAZED BLACK BASS WITH COCONUT-HERB SALAD

Steps:

• Toast coconut in a dry medium saucepan over medium heat, stirring often, until golden brown, 5-7 minutes. Transfer to a small bowl.
• Wipe out saucepan. Combine oil and shallots in saucepan and set over medium-high heat. Cook, stirring often, until shallots are golden brown and crisp, 8-10 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; immediately season with salt.
• Reduce heat to medium and add ginger and garlic to saucepan. Cook, stirring occasionally, until browned in spots, about 4 minutes. Add tomato paste and cook, stirring constantly, until paste splits and color darkens slightly, about 2 minutes. Add tamarind concentrate, honey, and soy sauce and cook, stirring constantly, until glaze is smooth and just beginning to bubble, about 1 minute. Remove pan from heat; taste glaze and season with salt.
• Place a rack in upper third of oven; preheat to 425°F. Place 1 fish on a cutting board and thoroughly pat dry inside and out with paper towels. Using a sharp knife, make slashes crosswise on a diagonal about every 2" along length of body (make sure to cut all the way down to the bones as this will help the fish cook evenly). Turn fish over and repeat process on the other side. Transfer fish to a parchment-lined baking sheet, then repeat with remaining fish.
• Season both fish all over with salt. Brush both sides with about half of the glaze, leaving the garlic and ginger behind. Roast fish, brushing with remaining glaze halfway through, until glaze is sticky and flesh flakes easily with a fork, 16-20 minutes.
• Arrange fish on a large platter or 2 smaller platters and scatter toasted coconut, crispy shallots, chiles, and mint evenly on top. Serve with lime wedges alongside for squeezing over.

ASIAN-STYLE SIZZLING BLACK BASS

Steps:

• Make 4 deep, diagonal slashes down to the bone on both sides of the fish. Insert the ginger into the slashes. Refrigerate the fish until ready to cook.
• In a small saucepan, bring the sake, soy sauce, 1/4 cup lemon juice, and sugar to a boil. Remove the pan from the heat, and let it cool. Stir in the sliced scallions.
• Fill a wok or deep-fryer large enough to hold the fish with peanut oil to cover the fish by 1 inch. Heat the oil until very hot, about 375 degrees F on a deep-frying thermometer.
• Season the fish lightly all over with salt and pepper, then dust it lightly but evenly with cornstarch. Hold the fish by the tail, carefully slip it head first and away from you into the hot oil. Fry it until the skin is crispy and golden brown and the flesh is cooked through, flaky, and separates easily from the bone, about 10 minutes.
• With long-handled metal tongs, remove the fish from the wok, letting excess oil drip back into the wok. Transfer the fish to a serving platter. Garnish the fish with scallion strips and cilantro and squeeze the lemon half over it. Serve immediately, passing the sauce on the side.