Filipinas Mag

Grilled Fillet of Philippine Sea Bass. Photo by Terre Goyena

(with cilantro fettuccine, mango-jalapeño salsa and citric vinaigrette)

Serves 4

The Philippines is a tropical paradise composed of 7,100 islands. The waters surrounding our islands teem with a rich variety of fishes and other seafood. This dish showcases one of our lesser known species, the Philippine Sea Bass—a sweet-tasting, white-fleshed fish which I’ve given an Asian twist. The flavor of the fish is nicely balanced with a salsa made of Philippine mangoes and mild vinaigrette made from juices of local citrus fruits.

Ingredients

Marinade
1/2 cup mirin
2 Tbsp. sake
3 oz. miso paste
1 oz. white sugar
4 pieces Philippine Sea Bass fillet(any other firm white-fleshed fish may be used)

Salsa
1/2 piece Philippine Mango, cut into small dice
1 piece jalapeño pepper, seeded and cut into small dice
1 piece medium tomato, seeded and cut into small dice
1/2 piece red onion cut into small dice
1 Tbsp. lime juice
salt and white pepper

Citric Vinaigrette
2 Tbsp. Philippine Lemon (kalamansi) juice
(lemon may be used)
2 Tbsp. Philippine Lime (dayap) juice (lime may be used)
1 Tbsp. white wine vinegar
1/2 cup olive oil
salt and white pepper

Cilantro Fettuccine
8.5 oz. Fettuccine pasta
2 Tbsp. olive oil
1.5 oz. garlic, minced
1.5 oz. cilantro leaves, chopped
salt and white pepper

Procedure
Marinate the fish. Mix marinade ingredients in a small bowl. Put Phililippine sea bass fillet inside a large zip-lock bag, pour marinade over the fish ensuring each piece is well coated. Seal the bag and marinate for at least 30 minutes.

Make the salsa. Mix salsa ingredients in a bowl. Season with salt and pepper. Keep covered in the chiller to allow the flavors to develop.

Make the citric vinaigrette. Combine citrus juices and vinegar in a non-reactive bowl. Slowly whisk in olive oil until emulsified. Season with salt and pepper.

Grill the fish. Pre-heat grill to medium high. Take out the fish from zip-lock bag and wipe off excess marinade with a paper towel. Grill fillet until cooked, approximately three minutes per side. Set aside and keep warm.

Make the pasta. Cook pasta according to package instructions. Keep warm. Heat olive oil in a pan, add garlic and sauté until soft but not brown. Add cilantro leaves and cooked pasta and toss until pasta is well-coated with sauce. Season with salt and pepper.

Assemble the dish. Divide the cooled pasta among four warmed plates. Lay a piece of sea bass fillet on top of the pasta. Spoon some citric vinaigrette over the fish and around the plate. Finish by topping each fillet with the mango-jalapeño salsa and garnish with some finely chopped chives and some diced tomato.