I hadn't posted any seafood dishes in a while and felt today was the time. We had some great stripped bass on hand and needed some inspiration to go with it. A look through the pantry and fridges really didn't inspire me. I flipped through some books on the shelves and came up with a Micheal Mina dish I liked. He coats the fish in tapioca starch and fries in clarified butter. Well a nice crispy fillet sounded great to me. We decided that Indonesian Long Pepper was going to be our aromatic. I have a real love of long pepper. I can't stop putting it into stuff. Today we made a long pepper seasoning a la Morimotto. And a smoked maldon with long pepper and coriander. We plated the fish with sauteed swiss chard and a sauce of sweet bean and chili paint infused with garlic chives.
The flavors all worked well and the fish tasted great, with a nice crunch to it. Will have to make this one again some time.
Cheers
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