Ingredients
4 7 oz sea bass steaks, skin removed
4 T coriander seeds
1 T sesame seeds
2 cups cooked rice
fresh mint leaves
Vinaigrette:
1 clove garlic minced
1 seranno or jalapeno, seeded and minced
1 1/2 oz granulated sugar
1 oz fish sauce (or light soy sauce)
1 cup green tea
1 T finely chopped mint
2 pieces lemon gras, tender centers only, minced
1 T lime juice
SLAW:
3 ripe mango, julienned
1/2 small red onion, julienned
1 oz Thai(or regular) basil, finely minced
1 carrot, julienned
Preparation
for the rub, roast seeds over a high flame, constantly stirring, for 3 minutes. Grind in a coffee grinder and set aside. For the vinaigrete, combine all ingredients in a blender, mix well, and set aside. Firmly press rub onto all sides of the sea bass. Sear in a hot pan over high heat until flesh begins to separate when pushed. Place slaw in center of plate, top with sea bass, place 1/2 cup cooked rice to the side and garnish with fresh mint leaves
