recipe courtesy of Chef Robert Holley, Executive Chef of Atlanta Fish Market, Atlanta, Georgia
- 2 portions sea bass (approx. 8 oz each)
- 4 oz light soy sauce
- 2 oz water
- 3 oz dry sherry wine
- 2 Tbsp sugar
Combine all ingredients, and bring to a boil.
- 2 Tbsp ginger, fine julienne
- 2 Tbsp olive oil
- 2 Tbsp scallions, fine julienne
- 1 lb fresh spinach, washed and stemmed
- 2 Tbsp sesame oil
- salt and pepper to taste
Steam or sauté the sea bass. In sauté pan, sweat spinach in sesame and olive oil and season with salt and pepper. For plate presentation, place a bed of spinach in a soup bowl, rest sea bass on top of spinach, and garnish with the remaining ginger and scallions. Pour soy broth over fish and serve with sticky rice and chopsticks. Enjoy with a glass of J. Lohr Estates Riverstone Chardonnay!