Rice Flake Crisped Black Sea Bass Mushrooms, Pea Gr

Name: Rice Flake Crisped Black Sea Bass Mushrooms, Pea Greens and Cumin Pepper Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) portions black sea bass; Egg wash; 1 cup rice flakes; 1 cup shiitakes; 1 cup oyster mushrooms; 2 tablespoons canola oil; Oil for deep frying, at 350 degrees; 1 cup eggplant, small dice; Wondra flour, to coat; 1 tablespoon shallots; 1 teaspoon black cumin; 1 tablespoon butter; 3 cups pea shoots; 1 tomato, diced; Salt and pepper, to taste; Sauce, recipe follows; 4 tablespoons white onion, finely chopped; 1 tablespoon garlic, chopped; 1 tablespoon ginger, chopped; 1/4 teaspoon turmeric; 1 dried chili, ground; 1 tablespoon coriander seed, ground; 1 tablespoon cumin, ground; 1/2 teaspoon black pepper, ground; 2 1/2 cups fish fumet; 2/3 cup coconut milk; 3 tablespoons tamarind

Servings: persons

4 (6-ounce) portions black sea bass
Egg wash
1 cup rice flakes
1 cup shiitakes
1 cup oyster mushrooms
2 tablespoons canola oil
Oil for deep frying, at 350 degrees
1 cup eggplant, small dice
Wondra flour, to coat
1 tablespoon shallots
1 teaspoon black cumin
1 tablespoon butter
3 cups pea shoots
1 tomato, diced
Salt and pepper, to taste
Sauce, recipe follows
4 tablespoons white onion, finely chopped
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
1/4 teaspoon turmeric
1 dried chili, ground
1 tablespoon coriander seed, ground
1 tablespoon cumin, ground
1/2 teaspoon black pepper, ground
2 1/2 cups fish fumet
2/3 cup coconut milk
3 tablespoons tamarind

1
Score the skin of the bass (if whole fillet) and coat with egg wash that is seasoned with salt and pepper.
2
Cover with rice flakes on skin side.
3
Cook fish in saute pan with 1 tablespoon of oil, rice flake side down until golden brown, flip and continue until done (golden brown).
4
Saute mushrooms and 1 tablespoon of oil in saute pan over medium-high heat.
5
Season with salt and pepper and reserve.
6
Dredge eggplant in Wondra flour, deep fry in oil until golden and reserve.
7
Saute shallots with black cumin in butter until translucent, add the reserved mushrooms and saute.
8
Add pea shoots to wilt, then the tomato dice, reserved eggplant and toss.
9
Place vegetable in center of plate and top with the bass and drizzle with the sauce.
10
Serve
11
In a medium saucepan, sweat onion, garlic and ginger.
12
Make a paste with spices and water to moisten.
13
Add to onion mix and sweat.
14
Add fish fumet and simmer for 30 minutes.
15
Finish with coconut milk and tamarind.
16
Do not boil.
17
Simmer until flavors are balanced.
18
Pass through fine mesh strainer Yield:2 servings

350

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: 4 (6-ounce) portions black sea bass, Egg wash, 1 cup rice flakes, 1 cup shiitakes, and more.

Yes, Rice Flake Crisped Black Sea Bass Mushrooms, Pea Greens and Cumin Pepper Curry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Rice Flake Crisped Black Sea Bass Mushrooms, Pea Greens and Cumin Pepper Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions