Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Sea bass fillet, skin on
1 tb Peanut oil
Basting Sauce:
1/2 c Soya sauce
1/4 c Sake
1/2 c Mirin
1/2 c Sugar
Black Sesame Seeds Green
Onion Pancakes:
1/2 c Flour
1/2 c Milk
1 Whole egg
2 tb Green onions, chopped fine
2 ts Black sesame seeds
Garnish:
2 Lettuce leaves
3 Asparagus spears, blanched
1/2 Carrots, julienne finely
1/2 Daikon, julienne finely

Black Sesame Seeds and Green Onion Pancakes: Mix flour, egg and milk
until all lumps are gone. Fold in black sesame seeds and chopped
green onions. Let rest for half an hour before cooking. Prepare
little crepes on an oiled crepe pan.

Basting Sauce: Mix well until sugar is dissolved. Use to baste sea
bass while cooking.

Sea Bass: Heat peanut oil, sear sea bass on both sides. Discard oil,
return to stove, cook on moderate heat, basting constantly with sauce
until fish is evenly glazed. Serve fish with crepes and garnish with
lettuce leaf, cooked asparagus, carrots and Daikon julienne. Typed in
MMFormat by cjhartlin#msn.com Source: Food Wine the Westin Way
Chef Tylun Pang, The Westin Kauai, Hawaii

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