WSB Recipe
 

Anybody have a good way to cook up WSB other than BBQ with salt and pepper?

White sea bass is so versatile to cook.

What ethnic cuisine do you like?

Asian, greek, italian, Indian, Mexican, caribbean, etc. etc.

Endless ways to cook it just don't overcook it.

all of the above :cheers1:

Come on Jeff, give up a recipe or two. How about a good spicy curry recipe.

Spicy Curry White Sea Bass Recipe

Spices
Cumin
Coriander
Turmeric
Mustard Seed
Ground Ginger
Black peppercorns ground
Sea Salt

dried guajillos
dried arbol or japones chiles
vinegar
sugar
salt

coconut milk (optional)

sea bass or any white fleshed fish or shellfish

Half flour and half cornstarch mixture
canola oil

Buy all of the spices whole if you can and blend them in a spice grinder or a dedicated coffee grinder for spices. Or use a mortar and pestle.

Grind and put aside.

Take the dried guajillo and arbol/japones chiles and toast them in a frying pan until browned but not blackened. Put the arbol/japones aside. Put the guajillos in water and let them soak until softened. Don't soak the arboles/japones chiles. You can soak the guajillos with hot water and let them sit.

When the guajillos are soft take them out of the water and put them in a blender with the arbol/japones chiles.

Add vinegar a touch of sugar and a LOT of salt.

Blend and then taste and adjust depending if you need more vinegar, sugar or salt or a touch of water.

When you like the taste then strain it out for a finer consistency.


In a pan get some canola oil about a half cup and gently put the spices in until blended on medium heat and do not burn.

Add the chile mixture to it and taste.

Adjust for taste again with water, vinegar, sugar or salt.

Add coconut milk if desired.

When the sauce is done set it aside.

Get your white sea bass fillets and sprinkle with black pepper and salt and then dust with the corn starch and flour mixture and fry quickly in oil 370 degrees. Take out the fillets and do not overcook.

Add the sauce and gently cook the sauce with the fish until it is cooked through.

Enjoy!

Jeff, thank you for the curry recipe, sounds awesome, would it hurt to add a few jumbo shrimp? Again thanks.

Robert your welcome and glad to help,

You can put just about anything seafood with this recipe except for an oily fish. Shrimp, mussels, clams, any white fleshed fish, scallops, squid, oysters, will all be great. Chicken good too.

Enjoy and looking forward to bahia asuncion.

BTW: Johnny and Carlos are not sure yet as they are big into hunting during the Fall.

Here is a great Mango-Basil relish that works well on WSB, halibut, just about anything. Proportions are estimates as I make it on the fly with what I have on hand:

2 ripe mangoes, not too soft. diced to about 1/4 inch cubes
2 ripe but still firm medium sized GOOD tomatoes (from your garden if possible) diced to about same size as mango. Or mix up red and orange, yellow, tomatoes for visual interest
1/2 cup finely diced sweet onion, or red onion if you prefer
1/2 cup chopped fresh basil - I like to bunch up leaves and cut into fine strips
1/4 cup olive oil
1/4 cup balsamic vinegar
S&P to taste

Mix it all up & let sit for about 30 minutes in refrigerator, stir gently & let sit another 30. Use a slotted spoon to scoop onto grilled fish, letting oil & vinegar drain out - you only want a very light coating on the relish.

I have added finely diced chiles and substituted cilantro for the basil with great results