| Mongolian
Striped Bass
- 6-8
thick bass filets about 4” long (serves
6)
- 1
teaspoon or more of Mongolian fire oil (hot oil)
- 2
tablespoons of sesame oil
- 1
teaspoon of garlic/ginger paste
- 1/2
C of Japanese soy sauce
- Small
bunch of fresh cilantro, chopped
1.
Add the oils, soy sauce, ginger/garlic and cilantro together
in a glass casserole with a lid. You must use glass because
marinades get funny in some metal pans.
2.
Place the bass filets in the marinade and turn every fifteen
minutes. Marinate no more than one hour.
3.
Preheat oven to 450 degrees. Place the marinated filets
on a greased rack in a broiling pan. Spoon 1/2 the marinade
over the filets making sure there's cilantro on top of
each one. Reserve the extra marinade.
4.
Bake in the hot oven for 12 minutes. Remove from oven
and turn broiler to high. Baste the tops of the filets
with the remainder of the marinade. Broil about 5”-6”
from the flame for about 3 minutes or until the tops are
lightly browned. Be careful that they don't burn!
Serve
immediately with buttered rice and a green vegetable.
As
with other fish dishes, it is best to use freshly caught,
cleaned and iced fish. We have saved bass for many months
but it is vacuum sealed and frozen. (Food Saver vacuum
machine costs about $100 and is well worth it if you want
fresh bass in February.) Sandy
Nicholson
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