Thursday, June 28, 2012

Sea Bass with Lemongrass and Chili in Puff Pastry

Still trying to clean out the freezer so we can re-load it with salmon within the next 30 days, halibut in the next 60 days and, hopefully moose within the next 120 days.  I had full intentions of making some beer battered deep-fried halibut tonight but found some sea bass from 2008 that begged to be used first.  I remembered a recipe for a Thai-style fish and thought to revise it a bit to fit my needs--it's healthier than deep frying in grease.  I had the lemongrass and chili on hand and had recently attended the Dutch Oven cooking class this last weekend and was inspired to try a recipe that involved puff pastry and baking instead of frying.  Why can't I marinate the sea bass in a mix of spicyness and then wrap them in puff pastry and bake in parchment paper?   So here we go....a nice salad made of my own garden veggies, sea bass baked in a puff pastry, and rice mixed with fumi feritaki.  For dessert, Blueberry Cheese Cake Delight.

This is what you need:

1/4 cup lemongrass
3 TBSP fish sauce
2 TBSP lime juice
3 tsps garlic chili sauce
1 TBSP packed brown sugar
4 cloves garlic, minced
1/3 cup peanut oil
2 lbs white fish (halibut, sea bass, orange roughy etc) deboned and skinned
1 sheet Puff Pastry, thawed and rolled out to 1/4", cut into two equal parts

Mix together the lemongrass, fish sauce, lime juice, chili sauce, brown sugar, garlic and peanut oil---then emulsify in a blender, food processor or with a whisk.  Cut fish into two equal parts and marinade in the above mix for at least 45 minutes.  

Lightly roll out puff pastry and divide into two equal portions.  Place fish portion in the center and wrap with pastry crust.  Pinch seams shut and place in a parchment bag or parchment paper.  Cut two big slits to allow steam to escape.  How much fun is this?????

Bake at 400 for 20 minutes or until puff pastry is lightly browned.

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