Kona Grill's miso sake sea bass - New York News

Kona Grill's miso sake sea bass

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Get this recipe courtesy of Kona Grill in Troy.

Miso Sake Sea Bass

Canola Oil 1 oz
Marinated Sea Bass 1 filet
Ratatouille 4 oz
Shrimp & Pork Fried Rice 4 oz

Heat oil in pan, sear both sides of sea bass for 1 minute.  Roast in 350 oven until cooked through, approximately 5-6 minutes.  Place on plate with ratatouille and fried rice

Sea Bass Marinade

Miso – Shiro 4 oz.
Miso – Saikyo 4 oz.
Sake 1 cup

Mix all ingredients together, pour over sea bass.  Cover tightly and let marinade for up to 48 hours in refrigerator

Ratatouille

Eggplant ½" dice 1ea        
Yellow Onion ½" dice  1ea
Red bell pepper ½" dice 1ea        
Zucchini ½" dice  1ea
Bok Choy ½" dice  1ea        
Tomato ½" dice  1ea
Lemon Grass, minced 2oz        
Garlic, minced  1oz
Ginger, minced  1oz        
Olive oil  2 tbsp.
Sweet Chili Sauce  2 tbsp.        
Cilantro, chopped  garnish

Heat oil in pan under medium heat.  Add vegetables and sauté for 3 minutes until softened.  Add sweet chili sauce and toss.  Finish with cilantro.

Shrimp & Pork Fried Rice

Carrot, ¼" dice  1ea        
Celery, ¼" dice   1ea
Yellow onion, ¼" dice  1ea        
garlic, minced 1oz
Pineapple, tidbits  3oz        
shrimp, 250-350  2oz
Chinese sausage, diced  2oz        
Green onion  1oz
Canola oil   2oz        
oyster sauce 1oz
Soy sauce   3oz        
rice, cooked  1lb

Sauté carrot, onion, celery, and garlic in 1oz canola oil until tender.  In separate pan, heat 1oz oil until hot, add vegetables, oyster sauce, soy sauce, and rice.  Cook until heated through.  Add shrimp, sausage, and pineapple.  When heated through add green onion and toss.

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