Chilean Sea Bass with Pan Asian sauce

chilean sea bass finsihed_37994
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We’re making Chilean Sea Bass with Pan Asian sauce with Chef Adam Arzoomanian of Bonefish Grill.Ingredients:

– Chilean Sea Bass

– Pan Asian sauce

o Canola oil

o Garlic

o Ginger

o Soy sauce

o Ketchup

o Oyster sauce

o Lemon juice


Cook sea bass to internal temp of 135 grillStage 1

Med-High Heat add

¼ cup canola oil

¼ cup garlic minced

¼ cup ginger minced

Allow to cook don’t brownStage 2

Med- High Heat add

¼ cup soy sauce

1 cup ketchup

1 cup oyster sauce

1/8 cup lemon juice

¼ cup water

Bring to simmerStage 3

Med-High Heat add

½ cup sugar

Allow to dissolve

Cook for 5 minutesStage 4

Add 1/8 cup cilantro

Turn off heat allow to cool to 40 degreesMore information:

200 Chapel View Boulevard

Cranston, RI 02920


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