I’ve been beginning to recognize a theme in this first installment of Food Play-1. All the dishes have been
quick to make, taking 30 minutes or less. This dish stems a quick dashi soup I make that’s infused with simple flavors.

Ingredients

Ginger soy broth:
2 cups of water
1 cup dry white wine
2 TBs. of cider vinegar
1 TBs. of soy sauce
1 2″ piece of ginger, peeled and cut into slices
2 tsp. of salt or to taste
1/2 tsp. of freshly ground black pepper or to taste

Sea bass:
3 six oz. pieces of sea bass fillet
1 cup of chopped bok choy
4 oz. shiitake mushrooms, thinly sliced
1 red pepper, seeded and sliced
1 carrot, sliced on a bias
3 scallions, sliced on a bias
1 stalk of celery

Coconut rice:
1/4 cup of butter
5 garlic cloves, minced
2 1/2 TBs. ginger, minced
1 1/2 cups of long grain white rice
1 cup of coconut milk
2 cups of water
1 TBs. of sea salt or to taste 3 cups of coconut rice.
freshly ground black pepper to taste

Preparation

Coconut Rice:
1. In 2 quart saucepan, melt the butter over medium heat.
2. Add the garlic and ginger for approximately 2-3 minutes. When you start smelling the ginger and garlic, you’re golden.
3. Add the rice and stir to coat evenly for about 1 minute.
4. Add the coconut milk, water, salt and pepper. Bring to a boil
5. Reduce the heat to low simmer, cover and cook for about 25 minutes.
6. Let the rice stand for 5 minutes. Fluff and serve.
7. While the rice is cooking, prepare the sea bass.

Sea bass:
1. Preheat the oven to 325°F
2. Combine the water, wine, vinegar ginger in a saucepan over medium heat. Bring to a boil and simmer, season with sea salt and freshly ground pepper to taste. Remove the ginger.
3. Thinly slice the bok choy, shiitake and red pepper.
4. Slice the carrots, celery and scallions on a thin bias.
5. Place the vegetables in a large baking dish.
6. Season the sea bass with sea salt and freshly ground black pepper. Set the fish on the vegetables and pour the broth over the fish and vegetables.
7. Cover with aluminum foil and bake in oven until fish is opaque. Approximately 12-15 minutes.

Plating

1. Spoon a mound of rice in the middle of a pasta bowl or wide bowl.
2. Place sea bass fillet on top of rice.
3. Ladle some of the broth and vegetables around the rice.
4. Ladle some broth on top of the fish.

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