CLAYPOT CHILEAN SEA BASS WITH BLACK MUSHROOMS, LAP CHEONG, GINGER AND SCALLIONS
- 1 ea. 4 oz Sea Bass fillet
- 1 ea. Reconstituted Black Chinese Mushrooms, cut up in 6
- 1 ea. Choi Sum, blanched
- 1 1/2 oz. Lap Cheong Mixture
COOKING AND PLATING METHOD
Salt and pepper the sea bass. Heat 3/4 tsp shallot oil in the Claypot over medium heat. Quickly brown the sea bass on both sides, about a minute on each side. Reduce the heat and add:
1 TBSP caramel sauce + 1/2 tsp fish sauce + 3 TBSP sweet Chicken stock
Reduce the sauce by half and it starts to coat and Caramelizes the fish. Add the lap Cheong mixture and mix thoroughly. Check for seasoning. To plate, place the choi sum on the bottom of the plate. Place the fish on top of the choi sum and place the lap Cheong mixture on top of the fish. Garnish with sprigs of cilantro. Serve immediately.
LAP CHEONG MIXTURE, FOR 4
Mix all ingredients except for sesame oil together and lay the mixture evenly onto a baking dish or large frying pan. Heat the sesame oil on high heat till it starts to smoke. Pour the hot sesame oil over the sausage mixture - be careful, it will sizzle and splatter a little bit. Chill the mixture until it's ready to use. Will keep in the refrigerator for 3-4 days.
- 8 oz. of Lap Cheong, sliced
- 1 tbsp Garlic, minced
- 1 tbsp Ginger, minced
- 4 oz. scallion, roughly chopped, green tops only
- 4 oz. cilantro, roughly chopped
- 1/2 cup sesame oil
Reduce slowly till about 1/3 cup and reserve. Keep for couple of weeks in the refrigerator.
- 2 3/4 oz. Sugar
- 1 1/2 oz. Fish Sauce
SWEET CHICKEN STOCK
Combine all the ingredients and simmer till the Ginger flavor permeates thru the stock and the flavors are well balanced. Will keep for about 3-4 days in the refrigerator.
- 1 can 14.5 oz Chicken Stock
- 2 ea. Ginger, sliced
- 3 ea. Onion, sliced
- 1/2 tsp Palm Sugar