SEA BASS WITH RAPINI, BLACK TEA DASHI, AND FURIKAKE
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
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).
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!
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
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.
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
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.
4 6-oz. portions of seabass
salt and black pepper, as needed
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.