Sauteed Sea Bass with Ginger-Sesame Glaze


  • 1 medium carrot, peeled and cut crosswise
  • into thin slices
  • 1/2 medium onion, peeled and cut crosswise
  • into thin slices
  • 3 ounces fresh ginger, peeled, cut crosswise
  • into thin slices
  • 1 tablespoon olive oil
  • 1 BG sachet
  • 1 tablespoon fennel seeds
  • 1/2 cup muscat (or sweet Gewurztraminer)
  • 1 1/2 cups chicken stock
  • 1/2 cup veal stock
  • 3 tablespoons canola oil
  • 6 sea bass steaks (or tuna)
  • 2 tablespoons dark sesame oil
  • 2 tablespoons unsalted butter
  • sesame seeds


  • 1. After slicing vegetables, reserve 10 slices of ginger.
  • 2. Heat o/o in med. saucepan. Add carrot, onion, unreserved ginger, sachet and fennel seeds and sweat veg. Stir in the wine and cook for 5 minutes, or until pan is almost dry. Add stocks and simmer for about 10 minutes or reduce to ~ 1 cup. Strain through a fine sieve and reserve.
  • 3. Heat veg. oil in large saute pan over high heat. Liberally season the fish with salt and pepper and place in the pan. Sear for 3 minutes or until light crust forms. Continues cooking after turning for desired doneness (depending on the kind of fish used).
  • 4. Bring reduced sauce to a boil over high heat. Stir in sesame oil and slowly whisk in butter. Lastly, stir in reserved ginger and sesame seeds.
  • Serve with: Rice Pilaf style white rice mixed with wild rice and Garlic Spinach (1 1/2 pounds fresh spinach, 1/4 cup butter, 2 tablespoons minced shallots, 1 tablespoon roasted garlic puree {6 whole roasted garlics:1 tablespoon o/o}, salt/pepper....
  • spinach steamed for 1 minute and mixed with sauteed shallots, puree and held for
  • last minute saute at service time.


  • SOURCE: Charles Palmer