For sesame crisps, arrange wontons in single layer on baking sheet and brush with sesame oil; sprinkle with salt, pepper and toasted sesame seeds. Bake at 350°F for 5 to 10 minutes or until golden brown. Store in air-tight container.
Clean and skin sea bass or cut scallops in half horizontally to make bite-size pieces. Arrange in shallow pan and set aside. For marinade, combine lemongrass, raisins, garlic, gingerroot and 1/2 cup oil in food processor and process on high for 2 to 3 minutes until puréed and smooth. Turn into mixing bowl and fold in remaining ingredients; mix well. Pour over sea bass or scallops and marinate 1 hour. Arrange on prepared baking sheet and bake at 450°F until caramelized and fish is done (145°F).
Stem and blanch beans in boiling salted water; drain and set aside. Measure sugar, soy sauce, juice and chile flakes into saucepan and cook over medium heat until thick, 7 to 10 minutes. Finish with butter, if desired. Meanwhile, sauté green beans over high heat until just beginning to brown, about 1 minute. Stir in water chestnuts, raisins and sauce. Cook 30 seconds to 1 minute more. Remove from heat. Season to taste.
To serve family-style, turn green beans onto warm platter and top with fish. For scallops, place individual pieces on a sesame crisp along with a few beans; arrange on warm platter and serve family or buffet-style.
Ingredients
Sesame Crisps
- 40 prepared wonton wrappers
- sesame oil
- Salt and pepper
- Toasted sesame seeds
- 1 thick sea bass steak (about 2 pounds) or 20 large sea scallops
Procedure
Miso Marinade
- 1 stalk lemongrass, minced
- 1/2 Cup California golden raisins, chopped
- 1 Tablespoon minced garlic
- 2 Tablespoons minced gingerroot
- 1 Cup vegetable oil, divided
- 9 Ounces organic white miso paste
- 1 bunch scallions, sliced
- 1/2 bunch cilantro, chopped
- 2 carrots, grated
- 1 Teaspoon cornstarch
- Zest of 1 lime
- Salt and pepper
Green Beans with Sweet Soy
- 1 Pound fresh green beans or Japanese long beans
- 1 Cup brown sugar
- 1/2 Cup soy sauce
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon red chile flakes
- 2 to 3 tablespoons butter (optional)
- 1 Pound fresh water chestnuts
- 1 Cup California raisins
- Salt and pepper