Ginger Garlic Sea Bass with Asian Black Bean Sauce

Ginger Garlic Sea Bass with Asian Black Bean Sauce

Author: 
Chef Benjamin Young
Prep Time: 
15 minutes
Cook Time: 
20 minutes
Yield: 
2 servings
Ingredients: 

2 sea bass fillets, 8 ounces each
2 teaspoons salt and pepper
4 tablespoons olive oil, divided
4 tablespoons Plugrá® European-Style Butter, unsalted
1/2 cup linguine pasta, cooked
1 clove garlic, chopped
2 teaspoons ginger
2 teaspoons asian black bean sauce
6 tablespoons lobster stock
6 teaspoons water
1 zucchini, shredded
1 carrot, shredded
1 yellow squash, shredded
Fresh chives, for garnish

Directions: 

Sea Bass
1. Season the sea bass on both sides with salt and pepper, then place in a hot sauté pan with 2 tablespoons oil and 1 tablespoon Plugrá Butter.
2. Sear the sea bass on both sides till golden brown, approximately 1 minute for each side and finish in the oven at 350°F for 8 minutes. You can place the same sauté pan in the oven, as long as it is completely metal.
3. Sauté the linguine in sauté pan, form a round shape and sauté until golden brown on both sides, for approximately 2 minutes on each side. You can use any long pasta noodle for the noodle cake.

Sauce
1. Sauté the garlic and the ginger, then add the black bean sauce, lobster stock and water and reduce by 1/4.
2. In a hot sauté pan add 2 tablespoon olive oil, 1 tablespoon Plugrá Butter and the shredded vegetables. Add salt and pepper to taste.
3. Sauté the vegetables till they become al dente.

Presentation
1. Place the sauce in a pasta bowl, then place the linguine cake on top of the sauce, then the vegetables and finally the sea bass.
2. Garnish the whole plate with fresh chives.