Wednesday, June 25, 2008

Grill White Sea Bass with Chili Paste

(When there are lobsters, you won't focus on fish, would you? That's what my wife did when she took this photo.)

This is another dish improvised from my sister's recipe. The White Sea Bass can be substituted with any other fish you can find.

1 piece of White Sea Bass
3 cloves of Shallot or half a Red Onion
3 cloves of garlic
1/2 a bunch of cilantro
4 pieces of dried chili, with seed removed
2 tablespoons of sugar
2 tablespoons of Thai Chili Paste in Soya Bean Oil
2 tablespoons of Philippino Spicy Sautéed Shrimp Paste (GINISANG BAGOONG)
3 tablespoons of olive oil

Blend everything except the fish in a food processor just before it become paste like.
Heat up a pan and sautéed the paste until it turn into dark color. It will give out very strong smell and you will know it's done.

You may prepare the fish on a grill, or on a pan.
Slightly season the fish with salt and ground black pepper.
The White Sea Bass steak took me about 16 minutes to cook on a grill uncovered. It usually takes me about 5 minutes to fry it each side on a pan with a little cooking oil.

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