Sea Bass with Rapini, Black Tea Dashi, and Furikake
This needs a description written, prep and cook time, servings and wine pairing. JUSTIN.
Prep time: 1 hour
Total time: 2 hours
Black Tea Dashi
- 1 oz. kombu (dried sea kelp)
- 1 oz. mushroom (dried, shitake)
- 4 cups water
- 1 oz. dried oolong black tea
- 1 oz. earl grey tea
- 2 tablespoons bonito flakes
- 2 tablespoons white soy sauce
- ½ cup raw sesame seeds (mix of black and white)
- ½ cup dried, puffed rice
- 3 sheets dried seaweed (nori)
- 3 heaping tablespoons bonito flakes
- ½ teaspoon sugar, optional
- 1 pound rapini, washed and dried (you may replace with any hearty green vegetable you like)
- olive oil, as needed
- salt and pepper to taste
- 4 6-oz. portions of seabass
- salt and black pepper, as needed
Black Tea Dashi
- Simmer kombu, mushrooms and water, uncovered for 1 hour on low heat.
- Add tea and steep for 3 minutes.
- Add bonito flakes and steep 5 minutes.
- Strain, then season with soy and salt (to taste).
- Heat a dry, heavy-bottomed skillet over a medium-high burner.
- Pour in the sesame seeds and shake to distribute evenly over the surface of the skillet. Toast, shaking occasionally, until the seeds are fragrant and begin making little popping sounds.
- Immediately pour the seeds into a dry, clean bowl to cool, and stir in the sea salt. Allow to cool completely before proceeding.
- In a food processor, pulse together puffed rice, bonito flakes and nori.
- Add to sesame seeds then transfer to a jar with a tight-fitting lid.
- This is ready to use immediately but can be stored in a cool, dry place out of direct sunlight for up to two months.
- Preheat the oven to 400ºF.
- Toss the greens in olive oil and roast in the oven for 8 to 10 minutes.
- Remove from the oven and season to taste.
- Season your sea bass with salt and pepper.
- Heat a skillet with 2 tablespoons of butter.
- Place sea bass in skillet and pan sear for 3 minutes, turn and cook an additional 3 minutes.
Plate sea bass, top each piece with 1 tablespoon of Furikake and about 2 oz. of liquid dashi. Serve with roasted rapini.
Furikake is a popular seasoning in Japan which is often used in place of salt and pepper. Make a big batch and keep it on hand for everyday use!