Pan fried Asian Seabass with Pea Puree and Mushroom Sauce

Pan Fried Seabass with Jolly Pea Puree and Mushroom Sauce

It’s Christmas season and as Filipinos we’ve always cherished the Noche Buena where families share traditional food and delicacies. Oftentimes it becomes a culinary feast as family members showcase their best dishes for everyone to enjoy. Every year I introduce a dish for my family. Most of those that  I have cooked are my own versions of dishes I have tasted from various restaurants I’ve been to. I usually experiment with ingredients and spices and my family have always been my willing lab rats.

This year I have just known that my own hometown — Alabel, Sarangani Province — produces Asian Seabass (Apahap). It gave me an idea for a simple dish to prepare for the Christmas dinner. Here’s my first cooking video blog for the series, Ayel’s Kitchen Adventures. Enjoy!

Pan Fried Seabass with Jolly Pea Puree and Mushroom Sauce

Ingredients:

Olive Oil

400g Asian Seabass, filleted and deboned

Salt and Pepper to taste

 

For Jolly Pea puree:

1/2 can Jolly Green Peas

Finely chopped garlic and onion

Salt and Pepper to taste

Herbs (basil, mint, thyme, parsely)

2 tbsps calamansi (calamondin) juice

Olive oil

 

For Mushroom sauce:

Olive oil

Finely chopped garlic and onion

1 can Jolly button mushrooms, sliced

1/2 can Jolly green peas

Salt and Pepper to taste

2 tbsps Red Wine

Pan fried Asian Seabass with Pea Puree and Mushroom Sauce
Pan fried Asian Seabass with Pea Puree and Mushroom Sauce

Procedure:

  1. Fry the seabass fillet in olive oil starting with the side with skin. Cook for about 10 minutes each side or until the outside is quite crispy, the middle very white. Set aside or leave in the oven to keep it warm.
  2. Prepare the pea puree by putting all the ingredients in the food processor. Turn the processor on until desired consistency is achieved. Use a strainer to separate the larger particles, ensuring a smooth puree.
  3. For the sauce, sauteé garlic until brown in olive oil. Add the chopped onion, stirring vigorously until translucent.
  4. Add the Jolly mushroom and Jolly green peas. Keep stirring.
  5. Add red wine for some acidity.
  6. On a plate, spoon in pea puree to serve as base for the seabass. Spread it with a spoon.
  7. Place the seabass and arrange the mushroom and green peas around it. Garnish with preferred herbs.

 

Feel free to create your own version of this recipe. Enjoy cooking and Jolly Christmas, everyone!

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