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Origami Seabass With Tiger Beer Sauce

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At San Fran eatery Straits, chef Chris Yeo presents a colorful, exotic marriage of Thai, Indian, Chinese and Malay cuisine to adventurous patrons. Here, he shares his microwaveable Origami Seabass, made especially for DRAFT with a twist of Tiger Beer.

Makes: 1

Ingredients:
  • Origami Seabass:
  • 1 6-ounce Chilean seabass fillet
  • 1⁄2 cup origami sauce
  • 2 shiitake mushrooms, julienned
  • 2 tablespoons dried longan
  • 2 tablespoons wolfberry
  • 1 tablespoon red pepper, julienned
  • 1 tablespoon green pepper, julienned
  • 1 tablespoon fresh ginger, julienned
  • 1⁄2 teaspoon sesame oil
  • salt and white pepper to taste
  • ---
  • Origami Sauce:
  • 3 tablespoons Tiger Beer
  • 2 tablespoons Three Crabs brand fish sauce
  • 11⁄2 teaspoons granulated sugar
  • 1⁄4 cup water

Instructions:

• Place the seabass in a preassembled parchment paper box (available at Asian markets).

• Place the peppers, mushrooms, ginger, longan, wolfberries, sesame oil, salt and pepper directly on top of the fish, in that order.

• To make the origami sauce, combine all ingredients and blend thoroughly. Pour the sauce over the seabass stack.

• Affix the top of the parchment box, microwave on high 4 minutes, and serve.


 

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