Find balance in this Black Bass with Bacon Dashi, which takes the alluring, smokey flavor of bacon and actually makes it light and healthy. Dashi is a seaweed broth rich in minerals with as much Vitamin C as orange juice. Black cod is a terrific source of protein and healthy fats. Find those recipes below.
for the Bacon Dashi
- 3 cups water
- 5 kombu seaweed sheets
- 3 strips bacon
- 1” fresh or 1 piece dry galangal ginger
- 2 tbsp mirin (to taste)
- 1 tbsp low sodium soy sauce (to taste)
- 1 tbsp sake (to taste)
for the Black bass
- 4 6-ounce black bass fillets, skin on
- 1 tbsp olive oil
- sea salt
- white pepper
- corn starch for dusting on skin
Season the skin side only with sea salt and pepper from well above. Smack corn starch on the skin only. Heat olive oil in a pan on medium high. Sear the skin side only until golden brown (about 2-3 minutes); you should see the sides of the flesh start to turn whiter. Gently flip the fillets into a shallow sauce pan with the bacon dashi broth. Be careful to only submerge the fillets one quarter of the way up their sides. Finish steeping and poaching for approximately another 3 minutes, depending on the thickness of the fish.
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Last modified: May 3, 2017