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SPICE NATION


Featuring Sesame seeds (benne)
Sesame-Crusted Bass with Carrot Purée and Sesame Broth
by François Kwaku-Dongo
Spago Chicago
Adapted by StarChefs

Yield: Serves 6

For the bass:

3/4 cup fresh ginger root, peeled and minced
3/4 cup scallions, washed and minced
1 cup peanut oil
1/4 cup black sesame seeds
1/4 cup white sesame seeds
6 6-8 ounce pieces bass steak or fillet
1 cup breadcrumbs or panko

For the carrot purée:

5 pounds carrots, peeled and roughly chopped
3 ounces ginger root, peeled and roughly chopped
3 ounces shallots, rough chopped
3 ounces whole garlic cloves
2 tablespoons butter
1/4 cup heavy cream
Salt and pepper to taste

For the sesame broth:

1/4 cup garlic, peeled and chopped
1/4 cup fresh ginger, peeled and chopped
1/4 cup green onions, chopped
1 tablespoon red chili flakes
1 cup black and white sesame seeds, toasted
2 tablespoons peanut oil
1 tablespoon cornstarch
1 tablespoon water
2 tablespoons rice wine vinegar
1/4 cup vinegar from pickled ginger
1 cup chicken stock
1 cup butter, chilled and cut into 1/2 inch cubes
Salt and pepper to taste

Preheat oven to 325 degrees F. In a medium-sized mixing bowl, combine the ginger and scallions. In a sauté pan, heat peanut oil until smoking. Add the hot peanut oil to the bowl. The mixture should become sticky and fragrant. Mix in the sesame seeds. Place the bass steaks on a sheet pan. Coat the fish with the sesame crust, topping it off with the breadcrumbs or panko. Place the sheet pan in the oven and bake for 10 to 15 minutes.

In a large pot, combine the carrots, ginger, shallots, and garlic. Cover with cold water. Simmer the vegetables over medium heat until they are tender. Strain and pass vegetables through a food mill or ricer. Add butter, cream, salt, and pepper to the mixture while it is still hot and mix thoroughly. Check for seasoning.

In a food processor, combine garlic, ginger, green onions, chili flakes, and sesame seeds. Blend to a thick paste. In a medium-sized sauté pan, heat peanut oil until smoking over medium heat. Add paste and cook, stirring occasionally, until aromatic. In a small bowl, mix cornstarch and water together. Add cornstarch and remaining liquids (rice wine vinegar, pickled ginger vinegar, and chicken stock) to the paste. Simmer over medium heat for 5 to10 minutes. Strain the sauce through a chinois into a blender. While blending, add butter, salt, and pepper. Check for seasoning and keep warm until needed.

To serve, place carrot purée on the center of heated plates. Place a piece of fish on the purée and spoon the broth over the fish.

 

These recipes were provided by participating chefs and have not been tested by The James Beard Foundation.

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