Sauteed Sea Bass with Julienned Long Onion
Ingredients(Servings: 2)
Directions
- Sprinkle the sea bass with salt and pepper.
- Chop the long onion up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core, julienne this into ultra-fine strips and place into cold water. Drain these strips and dress with (A).
- Thinly slice the garlic, place with vegetable oil into a fry pan and turn the heat to medium. Once fragrant remove the garlic slices.
- Add in (1) and saute both sides to golden brown. If the fillets are thick, cover with a lid and steam-fry until cooked through.
- Spread the lettuce onto a plate, serve (4) on top with a side of (2) and pour on the leftover seasoning sauce.
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.
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