4 - 4 ounces Chilean sea bass fillets, skin off
2 tablespoons uncooked rice
4 whole cloves
Tea leaves from 2 Earl Gray tea bags, removed from packets
1/4 teaspoon olive oil

1/2 teaspoon olive oil
1/4 cup chopped fresh lemon grass
2 tablespoons finely chopped ginger
1/4 cup chopped scallions, white part only
Grated zest of 1/2 lime
3 3/4 fish stock 
1/8 teaspoon salt
1 box instant couscous

1 cup fish stock 
1 tablespoon thinly sliced ginger
1/4 cup thinly sliced lemon grass
3 tablespoons lime juice
1 tablespoon low-sodium soy sauce
2 tablespoon olive oil
1/4 teaspoon sesame oil
2 tablespoons fresh cilantro
12 fresh mint leaves

2 tablespoons arrowroot mixed with 4 tablespoons vinaigrette

Raw Vegetable Garnish
1 5-6 inch piece of gingerroot, sliced into 4 flat pieces lengthwise
2 scallions, thinly sliced
1 red bell pepper, cut into long thin strips
1/2 cucumber, cut into long thin strips
1 carrot, cut into long thin strips
Mint leaves


1. Rinse and pat dry the fish fillets with a paper towel. Cut 3 sheets of heavy-duty foil into 15 inch squares. Roll the edges under to form a circle that fits in the bottom of a Dutch oven or heavy bottomed saucepan with a lid. You should have a foil saucer approximately 5 inches in diameter. When the edge is rolled about 1 inch high, stop and flatten the bottom and the foil. Depress the center to hold the smoke ingredients.

2. In the depression, sprinkle the rice on the bottom, the cloves, and then the tea bag contents. Place the foil dish in the bottom of the Dutch oven, cover the pan tightly, and cook over high heat until the ingredients in the foil start to smoke, about 5 minutes.

3. Brush a long-legged steamer basket with the olive oil. Place the sea bass on the steamer platform. Put into the Dutch oven over the smoke ingredients, cover, and continue smoking over high heat until cooked through, about 8 minutes. Remove from the heat and let cool.

4. For the couscous, pour the oil into a medium saucepan and fry the lemon grass, ginger, scallion, and lime zest for 2 minutes. Add the stock and bring to a boil. Turn the heat down and simmer for 10 minutes. Strain into a large measuring cup - you should have 3 cups of liquid. Reserve 1 cup for the vinaigrette. Pour the remaining 2 cups back into the saucepan and bring back to a boil. Stir in the salt and couscous, cover, remove from the heat, and let stand for 5 minutes.

5. For the vinaigrette, combine the reserved stock, ginger, and lemon grass in a saucepan and boil until reduced to 1/2 cup, about 10 minutes. Strain into a blender jar. Add the lime juice, soy sauce, olive oil, sesame oil, cilantro, and mint leaves and blend for 2 minutes to emulsify. Reserve 1 1/2 tablespoons and mix with the arrowroot. Pour the rest into a small saucepan and bring to a boil. Remove from the heat, stir in the arrowroot mixture, return to the heat and bring to a boil to thicken and clear, about 30 seconds.

6. To serve, mound the couscous on to each plate, place the fish on top. Arrange the raw vegetable garnish around the side of the plate and ladle the vinaigrette over top. Garnish with the mint.

Graham Kerr uses his tea-smoke technique in this recipe. The sea bass served over a bed of couscous and topped with a wonderful tangy vinaigrette.

Smoked Chilean Sea Bass with Thai Vinaigrette
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