Sea Bass with Sweet Chile Sauce and Ginger Fried Rice
Sea Bass 6 oz Chilean sea bass 1/2 oz red pepper 1/2 oz green pepper 1/2 oz carrots 1 oz leeks 1 oz shredded carrots 4 oz sweet chile sauce
Sweet Chile Sauce 1/4 cup Mae Ploy Chile Sauce 1 tbs white wine 2 tbs soy sauce 2 tbs lime juice 1/2 tsp garlic, minced
Ginger Fried Rice 8 oz basmati rice 16 oz chicken broth 1/2 oz thyme 3 oz carrot 2 oz green onion 1/2 oz sesame oil 1/2 oz soy sauce 2 eggs 1 oz olive oil blend
For The Ginger Fried Rice... 1. Cook rice with chicken broth and fresh thyme. 2. Allow rice to cool spread out on a sheet pan. 3. Saute rice with olive oil adding vegetable garnish and egg. 4. Finish with soy sauce and sesame oil. Add salt and pepper as needed.
For The Sweet Chili Sauce... 1. Whisk together all ingredients.
For The Fish... 1. Season fish with salt and pepper. Brown fish on both sides in small skillet. 2. Add vegetables on top of fish and pour 4 ounces of sauce over the top. 3. Finish in the oven. 4. Serve on top of fried rice and pour sauce over.
Recipe By: Chef Bridget Burns, Chef of Jerry's, Chicago
About Bridget Chef Bridget Burns began her career at Jerry’s as an intern while she was still a student at Chicago’ Kendall College. From there she went on to work as the sous and pastry chef at La Sardine, a well-known French Bistro in the West Loop. After a few years at La Sardine, Bridget made her way back to Jerry’s and Corner Cooks where she is now the head of the kitchen as well as the restaurants expansive catering program.