Login to Save Like

Ingredients

• 1/2 c. Sake
• 1/4 c. Canola oil
• 2 Tbsp. Thin soy sauce
• 2 Tbsp. Chopped ginger
• 2 Tbsp. Sugar
• 1 Tbsp. Coarsely grnd black pepper
• 4 x 6-oz pcs of chilean sea bass
• 8 ounce Fresh lump crabmeat, picked over
• 1/2 Tbsp. Sambal
• 1/4 c. Minced cilantro
• 1 Tbsp. Minced chives
• 1 Tbsp. Honey
• 1 tsp White pepper
• 1 tsp Kosher salt
• 1 Tbsp. Canola oil
• 4 sht nori
• 1/2 c. Cucumber, seeded, peeled, and julienned
•     Water for sealing sushi
•     MANGO BROWN BUTTER VINAIGRETTE:
• 4 ounce Butter (up to 6)
• 1/2 c. Freshly squeezed orange juice
• 1/4 c. Freshly squeezed lime juice
• 2 Tbsp. Dijon mustard
• 1 x Shallot, peeled
• 1 c. Minced mango
• 1 c. Julienned mango
• 1/2 lb Pea sprouts
• 1 Tbsp. Toasted sesame seeds
• 1 Tbsp. Pink peppercorns

Description

GRILLED SAKE MARINATED BASS WITH SPICY CRAB SUSHI ROLLS, PEA SPROUT SALAD AND MANGO BROWN BUTTER VINAIGRETTE In A Bowl Combine Sake, Oil, Soy Sauce, Ginger, Sugar, And Black…

Cook Eat Share