Smoked Chilean Sea Bass with Thai Vinaigrette

Smoked Chilean Sea Bass with Thai Vinaigrette Recipe - A Fusion of Chilean and English Cuisine

Region / culture: Chile, England | Preparation time: 30 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

This recipe for Smoked Chilean Sea Bass with Thai Vinaigrette is a flavorful and aromatic dish that combines the delicate taste of sea bass with the bold flavors of Thai cuisine. The sea bass is smoked using a unique method that infuses it with the fragrant aroma of Earl Grey tea, while the Thai vinaigrette adds a zesty and tangy kick to the dish. Paired with a bed of fluffy couscous and a colorful raw vegetable garnish, this dish is sure to impress your guests and tantalize their taste buds.

History

The combination of smoked sea bass and Thai vinaigrette is a fusion of flavors inspired by the rich culinary traditions of both East and West. The smoking technique used in this recipe is reminiscent of traditional Asian cooking methods, while the Thai vinaigrette adds a modern twist with its bold and vibrant flavors. This dish is a celebration of the diverse and eclectic flavors that can be found in global cuisine.

Ingredients

Seabass and tea smoke

4 x 4 oz (113 g) chilean sea bass fillets, skin off
2 tbsp uncooked rice
4 whole cloves
1 tsp leaves from 2 Earl Grey tea bags, removed from packets
0.25 tsp light olive oil with a dash of toasted sesame oil

Couscous

0.5 tsp light olive oil with a dash of toasted sesame oil
0.25 cup roughly chopped fresh lemongrass
2 tbsp finely chopped fresh ginger root
0.25 cup chopped green onion, white bulb only
grated zest of 0.5 lime
3.75 cup fish stock
1 pch freshly ground sea salt
10 oz (283 g) instant couscous

Vinaigrette

1 cup reserved seasoned stock
1 tbsp thinly sliced fresh ginger root
0.25 cup thinly sliced fresh lemongrass
3 tbsp freshly squeezed lime juice
1 tbsp low sodium soy sauce
2 tbsp light olive oil
0.25 tsp toasted sesame oil
2 tbsp fresh coriander leaves
12 fresh mint leaves
2 tsp arrowroot mixed with 4 tsp reserved, (slurry) vinaigrette

Raw vegetable garnish

1 x 5 inches piece fresh ginger root, sliced into 4 flat pieces length-ways, up to 6
2 green onion, sliced length-ways into thin pieces
1 red bell pepper, cut into long toothpick size strips
0.5 english cucumber, cut into long thin strips
1 carrot, cut into long thin strips
mint leaves, sliced thinly

How to prepare

Seabass and tea smoke

Rinse and pat dry the fillets with a paper towel.
Cut 3 sheets of heavy-duty aluminum foil into 15-inch squares.
Roll the edges under to form a circle that fits in the bottom of a large heavy pot or Dutch oven. The pot should not be made of a light alloy or alloy bonded to other metals. Cast iron, aluminum, or steel pans work fine.
You should have a foil "saucer" about 5 inches in diameter.
When the edge is rolled to about 1 inch high, stop and flatten the foil. Depress the center to hold the smoke ingredients.
In the depression of the aluminum foil saucer, sprinkle the rice on the bottom, the cloves, and then the contents of the tea bags.
Place the foil dish in the bottom of the Dutch oven, cover the pan tightly, and cook over high heat until the ingredients in the foil start smoking, about 5 minutes.
Brush a long-legged steamer basket with the olive oil.
Place the sea bass on the steamer platform.
Put it into the Dutch oven over the smoke ingredients, cover, and continue smoking over high heat until cooked through, about 8 minutes.
Remove from heat and let cool.

Couscous

Pour the oil into a medium saucepan and fry the lemongrass, ginger, green onion, and lime zest for 2 minutes.
Add the stock and bring to a boil.
Turn the heat down and simmer for 10 minutes to allow for infusion and reduction.
Strain into a large measuring cup - you want to have 3 cups of liquid.
Reserve 1 cup for the vinaigrette.
Pour the remaining 2 cups back into the saucepan and bring back to a boil.
Stir in the salt and couscous, cover, remove from the heat, and let stand for 5 minutes.

Vinaigrette

In a medium saucepan, combine the reserved stock, ginger, and lemongrass and boil until reduced to 0.5 cup, about 10 minutes.
Strain into a blender jar.
Add the lime juice, soy sauce, olive oil, sesame oil, coriander, and mint leaves and whiz for 2 minutes to emulsify or hold together.
Reserve 1.5 tbsp.
Pour the rest into a small saucepan and bring to a boil.
Remove from the heat, stir in the arrowroot slurry, return to the heat, and bring to a boil to thicken and clear, about 30 seconds.
To serve, make a mound of couscous on each plate and place a smoked fillet on top.

Raw vegetable garnish

Arrange the raw vegetable garnish (reserving the mint) around the plate.
Ladle the vinaigrette atop the sea bass and garnish it with slivers of mint.

Variations

Substitute the sea bass with another type of fish, such as salmon or halibut.
Add a touch of heat to the vinaigrette with a sprinkle of red pepper flakes or a dash of sriracha sauce.
Experiment with different herbs and spices in the couscous, such as cilantro or mint, for a unique flavor profile.

Cooking Tips & Tricks

Make sure to pat the sea bass fillets dry before smoking them to ensure a crispy exterior.

- Use a heavy-duty aluminum foil saucer to smoke the sea bass, as it will hold up better to the high heat.

- Infuse the couscous with the flavors of lemongrass, ginger, and green onion for a fragrant and aromatic base.

- Strain the vinaigrette to remove any fibrous bits of ginger and lemongrass for a smooth and silky texture.

- Garnish the dish with a colorful array of raw vegetables for a fresh and vibrant presentation.

Serving Suggestions

Serve the Smoked Chilean Sea Bass with Thai Vinaigrette alongside a fresh green salad or steamed vegetables for a complete and balanced meal. Pair it with a glass of crisp white wine or a refreshing Thai iced tea for a perfect dining experience.

Cooking Techniques

Smoking: Use a Dutch oven or heavy pot to smoke the sea bass with rice, cloves, and Earl Grey tea for a fragrant and aromatic flavor.

- Infusion: Infuse the couscous with the flavors of lemongrass, ginger, and green onion by simmering them in fish stock before adding the couscous.

- Emulsification: Blend the vinaigrette ingredients together to create a smooth and creamy texture that coats the sea bass beautifully.

Ingredient Substitutions

Use jasmine rice or basmati rice instead of white rice for a different flavor profile.

- Substitute lime juice with lemon juice for a slightly different citrusy taste.

- Swap out the sea bass for another type of white fish, such as cod or snapper.

Make Ahead Tips

Prepare the vinaigrette and raw vegetable garnish ahead of time and store them in the refrigerator until ready to serve.

- Smoke the sea bass in advance and reheat it in the oven before serving for a quick and easy meal prep.

Presentation Ideas

Arrange the sea bass fillets on a bed of fluffy couscous and drizzle the Thai vinaigrette over the top for a beautiful and elegant presentation. - Garnish the dish with a sprinkle of fresh herbs, such as mint or cilantro, for a pop of color and flavor. - Serve the dish on a decorative platter or individual plates for a stunning presentation that will impress your guests.

Pairing Recommendations

Pair the Smoked Chilean Sea Bass with Thai Vinaigrette with a side of jasmine rice or coconut rice for a complete and satisfying meal.

- Serve the dish with a side of steamed bok choy or stir-fried vegetables for a healthy and nutritious accompaniment.

- Pair the dish with a glass of crisp Sauvignon Blanc or a light and refreshing lager beer for a perfect match.

Storage and Reheating Instructions

Store any leftover sea bass in an airtight container in the refrigerator for up to 2 days.

- Reheat the sea bass in the oven at 350°F for 10-15 minutes, or until heated through.

- Store the vinaigrette in a sealed jar in the refrigerator for up to 1 week and shake well before using.

Nutrition Information

Calories per serving

320 per serving

Carbohydrates

38g per serving

Fats

- Total Fat: 12g per serving

- Saturated Fat: 2g per serving

Proteins

- Protein: 24g per serving

Vitamins and minerals

Vitamin C: 30% of daily value per serving

- Iron: 15% of daily value per serving

Alergens

Contains fish (sea bass)

- Contains soy

Summary

This dish is a good source of protein and essential nutrients, with a balanced mix of carbohydrates, fats, and vitamins. It is a flavorful and satisfying meal that is sure to please your taste buds while nourishing your body.

Summary

The Smoked Chilean Sea Bass with Thai Vinaigrette is a delicious and flavorful dish that combines the delicate taste of sea bass with the bold and vibrant flavors of Thai cuisine. With a unique smoking technique, fragrant couscous, and zesty vinaigrette, this dish is sure to impress your guests and become a new favorite in your recipe repertoire. Enjoy the fusion of East and West flavors in this delectable seafood dish!

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Smoked Chilean Sea Bass with Thai Vinaigrette. It was many years ago, when I was just a young girl living in a small fishing village on the coast of Chile. My grandmother, who was known for her incredible cooking skills, had invited a group of friends over for dinner. As the women chatted and laughed in the kitchen, I sat at the table, watching intently as my grandmother prepared the most mouth-watering dish I had ever seen.

She started by marinating the sea bass in a mixture of soy sauce, garlic, and ginger, before placing it in a smoker to infuse it with a rich, smoky flavor. As the fish cooked, she whipped up a tangy Thai vinaigrette, using fish sauce, lime juice, sugar, and chili peppers. The combination of flavors and aromas that filled the kitchen was simply intoxicating.

I remember asking my grandmother where she had learned to make such a unique and delicious dish. She smiled and told me that she had first tasted it many years ago, during a trip to Thailand. She had befriended a local fisherman who had invited her to his home for dinner. There, she had been introduced to the art of smoking fish and mixing bold flavors to create a truly unforgettable meal.

From that moment on, I was determined to learn how to make this dish myself. I spent countless hours in the kitchen with my grandmother, watching and helping as she prepared the sea bass and vinaigrette. I absorbed every detail, from the perfect timing for smoking the fish to the ideal balance of sweet, sour, salty, and spicy in the vinaigrette.

Over the years, I continued to refine and perfect the recipe, adding my own twists and variations along the way. I experimented with different types of chili peppers, played around with the ratios of the vinaigrette ingredients, and even tried smoking the fish over different types of wood to achieve a unique flavor profile.

And as I shared this dish with family and friends, they were always amazed by the complexity and depth of flavors in each bite. They would ask me where I had learned to make such a masterpiece, and I would proudly tell them the story of my grandmother and her fateful trip to Thailand.

Now, as I stand in my own kitchen, preparing this dish for yet another gathering of friends and loved ones, I can't help but feel a deep sense of gratitude for the knowledge and wisdom that has been passed down to me. I may have learned this recipe from my grandmother, but it is so much more than just a dish to me. It is a connection to my past, a reminder of the places and people that have shaped me into the cook I am today.

And as I take a bite of the perfectly smoked sea bass, drizzled with the zesty Thai vinaigrette, I can't help but smile, knowing that the legacy of this incredible recipe will live on for generations to come.