Sea Bass Fillets with Thai-Flavored Cous Cous

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Ingredients

1 Stalk Lemon Grass
1 Red Chili Pepper
1 Stalk Lemon Grass
1 Quart Vegetable Stock
2-Inch Piece Fresh Ginger
1 Pound Cous Cous
1 Cup Flour
3 Tablespoons Chinese 5 Spice Powder
3 Pounds Sea Bass Fillets, cut into 6 equal portions
1/4 Cup Olive Oil
Salt and Pepper
Parchment Paper Cut into Half Sheets (8”x8”)
1 Cup Cilantro leaves
2 Shallots, Minced

Preparation

Preheat oven to 450 degrees F.

1. Pour the vegetable stock into a medium saucepan and heat it over medium heat.

2. Cut the chili in half and remove the seeds. Mince the chili and place it in the pan with the stock. Mince the lemon grass and add it to the pan. Peel and mince the ginger and add it to the pan. Simmer the stock until it reduces by one-third.

3. Place the cous cous in a stainless steel bowl. Stir in 2 cups of the flavored stock. Cover the bowl with foil and set aside. Wait 4-5 minutes and check to see if the cous cous has softened to your taste. Add more stock and cover the bowl again if necessary. Check again after 1-2 minutes. Season with salt and pepper. Keep warm.

4. Pre-heat a large non-stick pan and pour in 2 tbls of olive oil.

5. Season the sea bass with salt and pepper.

6. Combine the flour and 5 spice powder in a shallow dish.

7. Coat one side of the bass in the seasoned flour. Place the fillets floured side down in the hot pan. Sear until the fish is golden brown. Remove from pan. Repeat until all of the fillets have been seared.

8. Place the half-sheets of parchment paper on a flat work surface. Fold each piece in half to form a line in the center of the parchment paper.

9. Place ½ teaspoon of butter on the centerline. Sprinkle minced shallots on top and place several leaves of cilantro on top. Place a seared fillet on top so the seasoned side is facing up.

10. Fold over the paper. Fold and crimp the edges so the paper is fully sealed. Place the fish bundles on a cookie sheet. Bake in the preheated oven for 6-8 minutes.

11. Remove from oven when the paper is fully puffed up. Carefully cut open the parchment. Serve with the Thai flavored cous cous.