Recipes
Chris Schelisnger's Striped Bass “Poke” with Spicy Black Pepper Dust
Episode 821: Sake & Black Pepper
Serves 4
Ingredients
1 lb. Striped Bass, cut into ½-inch cubes
1 tablespoon of sea salt
4 tablespoons of Wanjashan, organic , naturally brewed soy sauce
2 tablespoons of TY KU sake
1 tablespoon sesame oil
1 tablespoon ginger, minced
½ cucumber, seeded, cut into ½-inch cubes
¼ cup of scallions, thinly sliced
1 teaspoon of lime zest
1 teaspoon of fresh cracked black pepper
1 teaspoon of chili flakes
1 teaspoon of toasted sesame seeds
Directions
In a large bowl, combine bass with salt while you prepare the other ingredients; add soy, sake, sesame oil, minced ginger and cucumber. Toss lightly. In a small bowl, combine lime zest, black pepper, chili flakes and sesame seeds, mix to combine. Transfer bass to serving platter or low serving bowl, garnish with black pepper dust. Enjoy!
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