Sea Bass, by Way of Asia

DEAR SOS: I’m hoping you will obtain the recipe for Chilean sea bass served at Walt’s Wharf in Seal Beach. It’s unbelievable.

CAROLYN METCALF

La Canada

DEAR CAROLYN: Before you begin cooking, go to an Asian market or gourmet food store and get some sake kasu paste. According to Mark Tydell, Walt’s Wharf executive chef, plain sake may be substituted, but the taste will not be the same. And while you’re at it, look for jasmine rice, a delicately fragrant rice used in Thai cooking, to accompany the dish. You can, however, use plain long grain rice.

Walt’s Wharf Kasu-Marinated Chilean Sea Bass

Active Work Time: 25 minutes * Total Preparation Time: 6 1/2 hours

MARINADE

1 cup sake kasu paste or sake

1/4 cup minced cilantro

1 tablespoon grated ginger root

Freshly ground black pepper, about 10 turns

* Puree sake paste, cilantro, ginger and pepper in food processor until smooth.

SEA BASS

6 (6- to 8-ounce) Chilean sea bass fillets

3 tablespoons oil

* Place sea bass fillets in single layer in shallow pan and pour marinade over fish. Marinate in refrigerator at least 6 hours or overnight.

* Heat oil in large oven-proof skillet over medium heat. If marinated in sake kasu paste, carefully scrape marinade off fish before frying. Add fish to hot oil and saute until golden brown on 1 side, about 5 minutes. Turn and bake at 400 degrees 8 minutes until fish flakes with fork. Discard marinade.

SOY BUTTER SAUCE

1/2 cup sake

1 3/4 cups white wine

1 3/4 cups rice vinegar

6 shallots, finely chopped

1 teaspoon grated ginger root

1/4 cup low-sodium soy sauce

1 cup heavy whipping cream

1 1/4 cups (2 1/2 sticks) butter, cut into 20 pieces

6 green onions, sliced lengthwise

Jasmine rice, optional

* Bring sake, wine, vinegar, shallots and ginger to boil in saucepan over medium-high heat and reduce to 1 cup. Add soy sauce and cream and return to boil over medium heat for 2 minutes. Whisk in butter, 1 tablespoon at a time, until completely incorporated and sauce is blended. Strain and keep warm in double boiler until needed.

* Place sea bass on platter and drizzle with Soy Butter Sauce. Garnish with strips of green onion. Serve with jasmine rice, if desired.

6 servings. Each serving without rice: 779 calories; 867 mg sodium; 220 mg cholesterol; 63 grams fat; 14 grams carbohydrates; 31 grams protein; 0.26 gram fiber.