Sea Bass Napoleon With Galangal Blackened Scallops And Smoked Salmon Blackened Tomatoes And Coconut Lemon Grass Reduction Recipes

Steps:

• Place all the nage ingredients in the bottom of a stainless steel steamer. Bring slowly to a simmer and cook for 10 minutes, skimming off any impurities.
• Season the scallops with salt and pepper and place on the top part of the steamer. Cover and steam for 6 minutes. They should be slightly firm and medium rare.
• Divide the rice noodles among 4 serving bowls. Place 3 scallops on top and ladle some broth over and around the scallops.
• The scallops can also be served as a warm salad over greens with a citrus vinaigrette.

Steps:

• Put the fish in a shallow heatproof dish, such as a large baking pan. Season lightly with salt and pepper, inside and out. Disperse the scallions and ginger on top, underneath, and inside the fish. Combine the soy sauce, peanut oil, sesame oil, and sugar in a bowl. Pour the mixture over the fish.
• Set a roasting rack in a large roasting pan. Fill the pan with water that comes up below the rack. Set the pan over 2 burners and bring the water to a boil. Set the baking dish with the fish on the rack, reduce the heat to a simmer, and cover the roasting pan tightly with foil. Steam the fish until a small knife or skewer can be easily inserted into the thickest part and the fillet comes off the bone fairly easily, 6 to 7 minutes.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Steps:

• In a small bowl, combine the miso, mirin, sugar, soy sauce, garlic, and ginger. Slowly stir in the sesame oil to make the miso glaze. Marinate the bass in the miso glaze for 5 to 6 hours, refrigerated.
• In a pot, combine rice and water and cook in rice cooker until done. Reserve and keep warm.
• Arrange the fish fillets on a roasting pan. Generously coat with the miso glaze, and discard the rest of the glaze. Bake in a preheated 500 degree F oven for about 10 minutes or until medium done.
• Preheat a deep fryer, or oil in a large pot to 360 degrees F. Place the seaweed mao in the fryer and fry for 30 seconds until crisp. Remove from the fryer and drain on a paper towel-lined plate. Garnish each fillet with the seaweed mao. Serve immediately.
• Place an iceberg lettuce cup on a dinner plate. Spoon about 1/2 cup of the jasmine rice in center, place a fillet on top and drizzle miso glaze from roasting pan over the rice.

Steps:

• Preheat a grill with woodchips.
• Roll the salmon steaks and place on the grill. Sprinkle with brown sugar, lemon pepper, and salt and cook for 7 to 10 minutes.
• Soak the rice in cold water for 10 minutes. Drain, and cook in 6 cups hot, salted, boiling water until cooked through but still firm. Drain and put rice in a bowl. Add coconut, sesame seeds, cumin, pesto, Parmesan, and green onions and mix well.
• For the Sauce: Preheat the oven to 200 degrees F.
• Cut the tomatoes lengthwise, place on aluminum foil, cover with olive oil, sugar, salt, and pepper and cook in the oven for 2 hours. Chop into small cubes.
• Fry the onions, then add the white wine, and let reduce by half. Add the tomatoes and pesto and let simmer for a few minutes.
• Place the rice in the center of a plate, using a cylinder to give the rice a nice round shape. Place the rolled salmon steaks on top of the rice. Add the sauce over the salmon. Finish the decorations using the herbs of your choice in the center of the salmon.

Steps:

• Preheat oven to 350 degrees F.
• Heat a skillet over high heat. Dredge scallops in spices and saute on both sides. Finish the cooking in the oven, for about 4 or 5 minutes.
• It is also wise to have all your windows open, and all your smoke alarms disconnected, considering the amount of smoke that this wonderful dish produces.
• Mix well. Store in glass or plastic container with lid.

Steps:

• Place salmon skin down on cheesecloth. Leave enough cheesecloth on all sides to completely cover finished product.
• Mix gin, tequila, lemon juice, and brush on fish. Mix sugar, salt, pepper, and coriander seed and spread evenly on fish. Place lemon grass on fish. Combine dill and fresh cilantro and spread evenly on fish.
• Wrap salmon in cheesecloth and place in a perforated pan (place tray underneath pan to collect juices) Place pan on top of fish with 2 to 3 pounds of weight. Cure under refrigeration for 3 days remove cheesecloth and scrape off the cure. Slice thinly keeping knife at a 30-degree angle. Best served with mixed green salad, on toasted brioche, on sticky rice patties.

Steps:

• To make the tomato relish, put the tomatoes, red onion, green onions, vinegar, and olive oil in a medium bowl and mix gently to combine. Season with salt and pepper.
• To cook the sea scallops, combine the paprika, ancho and pasilla powders, white and black pepper, thyme, oregano, onion and garlic powders, and celery salt in a medium shallow bowl.
• Heat a large cast-iron pan over high heat until it begins to smoke. Brush the scallops on both sides with the oil and season with salt. Dredge one side of each scallop in the spice rub and put the scallops in the pan spice side down. Cook until browned and a crust has formed, 1 1/2 to 2 minutes. Turn the scallops over and continue to cook until just cooked through, 2 to 3 minutes longer.
• Divide the scallops among 4 large dinner plates, top each scallop with some of the tomato relish, drizzle with the vinaigrette, and sprinkle some green onion on top.
• GREEN ONION VINAIGRETTE
• Combine the vinegar, 1/4 cup water, the shallot, mayonnaise, and honey in a blender and blend until combined. Add the green onions and blend until smooth. Season with salt and pepper. The vinaigrette can be prepared 4 hours in advance and stored covered in the refrigerator. Bring to room temperature before serving.