I came across a version of this recipe of sea bass in one of my Greek cookbooks, with shrimp instead of bass. I tried with the California white sea bass and it turned out great! The glaze is sweet, spicy and slightly medicinal plants of ouzo. Do not be afraid to use Asian fish sauce - a bit like the fish sauce used the ancient Romans, which was the forerunner of Worcestershire sauce. If you do not have white bass, use of prawns or fish with firm flesh of others such as halibut, sturgeon, shark, marlin, tilefish or - if you can find it - Chilean sea bass from New Zealand or Pacific swordfish.
Cooking time: 15 minutes
Preparation time: 15 minutes
Total time: 30 minutes
- 1 / 4 cup olive oil
- 1 cup flour, for dusting
- 1 T. fresh oregano, chopped
- 1 T. garlic powder
- 1-2 lb fillets
- 2 Tbsp. ouzo or other anise flavorings
- 2 Tbsp. honey
- 2 Tbsp. olive oil
- 4 Tbsp. Asian fish sauce, or 2 Tbsp. Worcestershire sauce
- Freshly ground black pepper
- Kosher salt
- Cut the fish steak into large cubes about 1 1 / 2 inches in diameter. Sprinkle kosher salt on them.
- Mix 2 tablespoons of olive oil, honey and fish sauce by whisking together vigorously for a minute or two.
- Mix garlic powder with flour.
- Heat a large skillet over high heat for a minute or two. More than most - but not all - 1 / 4 cup of oil. Start a little more than half. Reduce heat to medium-high and let it heat for 2 minutes.
- Sprinkle with flour, dried fish, shake off excess and brown in oil. Wait at least 2 of the 4 sides of the fish cubes enter a golden brown. You can just kiss the other edges of the heat by keeping the pages with brown algae and press the untreated sides of the hot oil for a few seconds.
- You may have to cook fish in batches if the pot is too small. Set aside the fish finish as does the rest. Add more olive oil if you have booked in need.
- Remove all the fish in paper and let drain.
- Pour ouzo and scrape the browned bits with wooden spoon. Add honey, fish sauce, olive oil and mix well. Whether it cook until the entire surface of the pot is a lot of bubbles. Extinguish the fire.
- Add the fish sauce in the pan and coat.
- Serve over rice, garnished with oregano and black pepper. To drink, choose a white white string to cut through the sweetness of the glaze. Good choice would be a Greek Assyrtiko, Pinot Grigio, Chenin Blanc or a Sauvignon Blanc.