Striper Talk Striped Bass Fishing, Surfcasting, Boating - View Single Post - Some might enjoy this art, and these dinner pics

BassyiusMaximus · 08-28-2008, 09:29 AM

Here is the recipe for the bass as given to my by my baby sister;

The recipe is actually from the NYT -- the only things we did differently, since we kept the skin on:seared the bass before adding it to the mix; olive instead of grapeseed oil; double the amount of all dry spices.

Curried Striped Bass

Time: 40 minutes

3 tablespoons grapeseed oil

1 teaspoon mustard seeds

1 cup finely chopped onion

1 tablespoon slivered ginger

1 jalapeño chili, seeded and slivered, or to taste

1 teaspoon ground coriander

1/2 teaspoon ground turmeric

1 tablespoon tamarind paste (sold in fancy food shops and Indian stores)

2 pounds wild striped bass fillets, skinless, cut in four portions

Salt and black pepper

1 tablespoon lime juice

1 teaspoon dark brown sugar

1 tablespoon minced cilantro leaves

Steamed basmati rice for serving.

1. Heat oil in a skillet large enough to hold fish without crowding. Add mustard seeds. When they start to pop, add onion. Sauté until it starts to brown. Lower heat and add ginger, chili, coriander and turmeric. Cook a few minutes. Dissolve tamarind in 1/2 cup water and add. Simmer briefly. Add fish and baste with sauce.

2. Cover and simmer 5 minutes. Baste. Add 1/2 cup water. Cover and simmer 5 minutes more, until fish is just cooked through. Transfer fish to platter. Season sauce with salt and pepper. Add lime juice and sugar. Stir. Add a little more water if needed. Spoon sauce over fish. Garnish with cilantro and serve with rice.

Yield: 4 servings.

We fried and ate the eel along with the skin. I did not do any of the cooking. 10 years ago, I had cooked my way through college, I had worked in 15 restaurants over 10 years, I was so good that I could go into any kitchen and in 2 days, cook everything on the menu, I was the saute' guy, the most challenging spot and to this day, my favorite things to get whenever I eat out. One day, I vowed to never set foot in a restaurant kitchen again and I've made good on my promise to myself, the stress of it just got to me. I do love Hells Kitchen and the other show with Gordon Ramsey though, makes me laugh. Kudos to those that can do it for sure.

Thankfully my baby sister and my brother in law are both "Top-Chef's" so I can just catch the fish and they can cook it up for me, division of labor is where it is at.

08-28-2008, 09:29 AM	#15
BassyiusMaximus Registered User Join Date: Aug 2005 Posts: 353	Here is the recipe for the bass as given to my by my baby sister; The recipe is actually from the NYT -- the only things we did differently, since we kept the skin on:seared the bass before adding it to the mix; olive instead of grapeseed oil; double the amount of all dry spices. Curried Striped Bass Time: 40 minutes 3 tablespoons grapeseed oil 1 teaspoon mustard seeds 1 cup finely chopped onion 1 tablespoon slivered ginger 1 jalapeño chili, seeded and slivered, or to taste 1 teaspoon ground coriander 1/2 teaspoon ground turmeric 1 tablespoon tamarind paste (sold in fancy food shops and Indian stores) 2 pounds wild striped bass fillets, skinless, cut in four portions Salt and black pepper 1 tablespoon lime juice 1 teaspoon dark brown sugar 1 tablespoon minced cilantro leaves Steamed basmati rice for serving. 1. Heat oil in a skillet large enough to hold fish without crowding. Add mustard seeds. When they start to pop, add onion. Sauté until it starts to brown. Lower heat and add ginger, chili, coriander and turmeric. Cook a few minutes. Dissolve tamarind in 1/2 cup water and add. Simmer briefly. Add fish and baste with sauce. 2. Cover and simmer 5 minutes. Baste. Add 1/2 cup water. Cover and simmer 5 minutes more, until fish is just cooked through. Transfer fish to platter. Season sauce with salt and pepper. Add lime juice and sugar. Stir. Add a little more water if needed. Spoon sauce over fish. Garnish with cilantro and serve with rice. Yield: 4 servings. We fried and ate the eel along with the skin. I did not do any of the cooking. 10 years ago, I had cooked my way through college, I had worked in 15 restaurants over 10 years, I was so good that I could go into any kitchen and in 2 days, cook everything on the menu, I was the saute' guy, the most challenging spot and to this day, my favorite things to get whenever I eat out. One day, I vowed to never set foot in a restaurant kitchen again and I've made good on my promise to myself, the stress of it just got to me. I do love Hells Kitchen and the other show with Gordon Ramsey though, makes me laugh. Kudos to those that can do it for sure. Thankfully my baby sister and my brother in law are both "Top-Chef's" so I can just catch the fish and they can cook it up for me, division of labor is where it is at.