It’s an age-old dilemma: serve your valentine a dish as rich as romance, or something to avoid feeling stuffed after dinner?
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.
Last modified: June 22, 2017