Sea Bass Toban from Sunda - WSMV News 4

Sea Bass Toban from Sunda

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Sea Bass Toban from Sunda


Billy Dec & Chef Mike Morales

6oz Chilean Sea bass
1T unsalted butter
½ C blanched asparagus cut into a bias
½ C sliced yellow onion
1T canola oil
TT salt and pepper
Sauce: Mix all ingredients in a bowl with a whisk.
½ C Soy Sauce
½ C Rice Wine Vinegar
2T extra virgin olive oil
1T Lemon Juice
¼ C sugar
2eh sliced scallions
1t garlic minced
1T ginger minced


Directions:
In a hot pan add canola oil.
Season Seabass and place in pan.
Sear on one side until golden and crispy
In a cast iron pan, caramelize onions then add blanched asparagus, add sauce

To plate: Place fish, garnish with sliced scallions

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