Recipe - Glazed Sea Bass Wblack Sesame Seeds

3 ounce Sea bass fillet, skin on
1 tablespoon Peanut oil
Basting Sauce:
One half cup Soya sauce
One fourth cup Sake
One half cup Mirin
One half cup Sugar
Black Sesame Seeds & Green
Onion Pancakes:
One half cup Flour
One half cup Milk
1 Whole egg
2 tablespoon Green onions, chopped fine
2 teaspoon Black sesame seeds
Garnish:
2 Lettuce leaves
3 Asparagus spears, blanched
One half Carrots, julienne finely
One half Daikon, julienne finely

Black Sesame Seeds and Green Onion Pancakes: Mix flour, egg and milk until
all lumps are gone. Fold in black sesame seeds and chopped green onions.
Let rest for half an hour before cooking. Prepare little crepes on an oiled
crepe pan.

Basting Sauce: Mix well until sugar is dissolved. Use to baste sea bass
while cooking.

Sea Bass: Heat peanut oil, sear sea bass on both sides. Discard oil,
return to stove, cook on moderate heat, basting constantly with sauce until
fish is evenly glazed. Serve fish with crepes and garnish with lettuce
leaf, cooked asparagus, carrots and Daikon julienne. Typed in MMFormat by
cjhartlin@msn.com Source: Food & Wine the Westin Way Chef Tylun Pang, The
Westin Kauai, Hawaii
Posted to MMRecipes Digest V5 #028 by "Cindy Hartlin"
cjhartlin@email.msn.com on Jan 27, 1998