SEATTLE — How to prepare Seaon Shouse's Black Bass Tartar
BLACK BASS TARTAR
SERVES 4 AS AN APPETIZER
Ingredients:
- ⅓ cup white soy sauce
- ⅓ cup mirin (japanese sweet cooking wine)
- 1 tbsp rice wine vinegar
- 4–6" pc dried kelp
- ⅛ cup raw sugar
- 2 whole scallions
- 1 clove garlic
- ¼ cup orange juice
- ¼ cup lime juice
- ¼ cup lemon juice
- ¾–1 lbs black sea bass filet
- ½ cup cucumber
- ½ fresno pepper
- 3 tbsp chives
- ¼ cup seaweed salad (see resources)
- 2 tbsp olive oil
- sea salt and black pepper, to taste
- microgreens or herbs
- 1 tsp toasted sesame seeds
- fresh baguette
Black bass is one of the most flavorful lean white fish. I also happen to have a sentimental connection to it thanks to my Nantucket fishing excursions. I will always remember the peacefulness of fishing on the open ocean suddenly interrupted by a bouncing fishing rod. This tartar recipe honors those memories; a crisp and light appetizer, perfect as a summer treat. If black bass is not available, consider one of these great substitutes: fluke, striped bass, or porgy.
Directions:
- Combine the white soy sauce, mirin, vinegar, dried kelp, raw sugar, rough chopped scallions, and crushed garlic in a small pot on a medium-high heat. Bring to a simmer and then cover with a lid and turn off the heat. Let liquid infuse for 15 minutes and then strain solids and pour liquid into a bowl or mason jar. Add fresh citrus juices and refrigerate.
- Cut the bass (skinless, deboned) into small cubes. Combine bass with peeled and seeded diced cucumber, seeded and minced fresno peppers, chives, seaweed salad, olive oil, black pepper, and a couple pinches of sea salt in a medium bowl. Toss well and add in about ½ cup of the citrus broth. (You can add more citrus broth if it needs more season ing and acid. I like it to be a bit wet.)
- Spoon bass into 4 bowls, pouring equal amounts of liquid into each bowl. Top with a few pieces of microgreens (cilantro and sunflower would be great), a light drizzle of olive oil, and a sprinkling of toasted sesame seeds. Serve with slices of fresh baguette.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.