Tuesday, June 21, 2005

Chilean Seabass -- quite possibly the best fish ever.

Ever since i became interested in cooking, i've opened up my palate for all kinds of food -- especially seafood. I had been afraid of eating seafood because of a food poisoning incident when i was around the age of 5. And the very first time i dared to eat fish, after 18 years, was in New York with my ex-girlfriend. We dined at Nobu Next Door. (I learned that the original Nobu required reservations months in advance.) We had the Chilean Seabass marinated in miso paste, sake and mirin (cooking wine) and topped with Nobu's take on Chinese black bean sauce. It was absolutely mouth-watering. I checked out a similar recipe on Nobu's restaurant site. Here's my take on it.

Chilean Seabass with Miso/Blackbean Sauce
Originally uploaded by dealinhoz.

I went to Nobu Matsuhisa's website Nobu Matsuhisa's and i collected the common denominators (ingredients) and did some self editing. I wanted to add a Chinese twist to it by making a sauce using rice wine/black bean/soy sauce. It turned out very well!


BoLA said...

This looks absolutely delish! Great presentation too! I'll have to get the Dylan edited recipe and try it out!

Anonymous said...

It sounds yummy!!!I like sea food too. Have you tried any indian recipes? Food here is nice and if you find it too spicy you could put a little less of the spice..

Douglas Cress said...

Chilean sea bass with miso glaze is a longtime favorite of mine. The fish pairs very well with the sweetness of the miso. Bond St in NYC has an amazing version. I'll have to give Nobu a try one of these days.

Your aversion to fish reminds me of the time I had a horrible allergic reaction after consuming a package of honey roasted cashews and had a horrible allergic reaction. Twenty years later and I have only just rediscovered the joy of this nut.

In any case, I'm writing to say reach out and say hello. I apologize for doing so here. I was unable to find an email with which to contact you.

I'm putting together a new site which aggregates blogger restaurant reviews into a searchable restaurant database. I was hoping to incorporate your reviews into the LA version.

The site (BlogSoop) clearly states authorship, it only includes a summary paragraph - readers must click on the link to access the full review at your site.

I want to make sure everyone involved is comfortable with the idea. Feel free to drop me a note with any questions or concerns. I'm happy to explain everything in greater detail. My email is linked off my blogger profile. Doug

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